Juicy and pleasantly plump, grapes are at their peak in the fall months. This versatile fruit also packs a healthy punch: Black and red grapes are rich in anthocyanins—a powerful antioxidant that may reduce the risk of heart disease, cognitive decline, and cancer. If you’re new to kombucha (pronounced “com-BOO-cha”), this perfectly boozy ’buch is great for a test-drive because it calls for “original” (unflavored) kombucha, which uncovers the base tea-centric flavor. Adding the kombucha last helps preserve its carbonation, making this cocktail crisp and refreshing. Make it a mocktail by substituting the gin with 2 ounces tonic water.
How to Make It
Combine 12 oz. seedless black grapes (about 2 cups), water, sugar, and lemon rind strip in a small saucepan over medium-high. Bring to a boil; reduce heat, and simmer 14 minutes or until liquid is slightly syrupy, stirring occasionally. Cool completely. Discard rind. Place grape mixture in a blender; pulse until smooth. Strain through a fine sieve over a bowl, pressing gently to extract liquid; discard solids. To prepare each cocktail, fill each of 4 (8-oz.) glasses with ice and, if desired, frozen grapes. Pour 1/3 cup grape mixture into each glass. Add 1 oz. gin and 4 oz. kombucha. Garnish, if desired.