Southern Fall Muscadine Cocktail
To make my muscadine cocktail, I chose Laird’s Applejack brandy as my base. Applejack is a traditional American apple brandy. It has a very autumnal taste and seemed to go well with the fragrant wild grapes. For my additional tastes, I added white vermouth, lemon juice and Peychaud bitters. Muddling the muscadines with thyme sprigs gave it a little bit of herbal flavor, as well.
Ingredients
- 1 1/2 oz. Applejack brandy
- 1/2 oz. white vermouth
- 3-4 muscadine or scuppernong wild grapes
- Juice of 1/2 lemon
- 1 dash of Peychaud bitters
- fresh thyme sprigs
- lemon twist for garnish
Instructions
- In your cocktail shaker, muddle the thyme sprigs and muscadine grapes. Try to crush as much juice as you can from the grapes.
- Add the lemon juice, Applejack and the white vermouth. Shake a dash (or two) of the Peychaud bitters over the top. Stir to mix, then add a cupful of ice to the shaker. Shake, then strain and pour into your cocktail glass. I added a lemon twist and a half a muscadine grape to garnish. Serve with boiled peanuts to complete the Southern fall theme.
- Cheers!
Tried this recipe?Let us know how it was!