Concord Grape

To the uninitiated (and/or people from the North), the juxtaposition of Garden & Gun is a bit shocking and, well, off-putting. Off-putting, that is, until they've had the pleasure of reading this classic Southern periodical. I can't say enough in favor of it (and I'm from Connecticut)

So with Derby Day almost upon us, I had to share this amazing recipe for a fabulous twist on the classic mint julep from NYC's Tipsy Parson, as it appears in this month's G&G. {Yes. A Northern recipe for the mint julep has been published in a Southern periodical. Katy bar the door}

And if you find a good source for Concord Grapes, please share.

Concord Grape Mint Julep
(They say it serves 4.  I beg to differ.)

8 oz. bourbon
4 oz. lime juice, freshly squeezed
4 oz. mint simple syrup*
4 oz. Concord grape reduction**
4 cups ice
Mint sprigs, for garnish

Blend all ingredients in blender until ice is broken up and drink is uniformly smooth. Serve with a small bouquet of fresh mint sprigs

*Mint Simple Syrup
1 cup granulated sugar
1 cup water
1 bunch mint

Bring sugar and water to a boil in a small saucepan. Reduce heat to medium-low, add whole mint sprigs, and simmer for ten minutes. Strain and cool.

**Concord Grape Reduction
1 cinnamon stick
1 star anise
3 cloves
1⁄2 tsp. black peppercorn
1⁄2 tsp. white peppercorn
1⁄4 tsp. anise seed
1 quart Concord grapes
1⁄2 cup water

Make a sachet with all dry ingredients. Simmer sachet, grapes, and water in a saucepan over medium-low heat until grapes are broken down and soft (about 45 minutes), gradually adding more water if needed. Remove sachet, and strain the reduction to remove seeds. Cool uncovered in the refrigerator. Reduction may be kept refrigerated for up to a week.

{recipe & photo via Garden & Gun}