Acid Trip #2

We can add a bit of drama to the harmonious pairing of brandy and Kyoho Grape by playing up the contrast between sweet and sour. I would not make such an attempt with standard souring agents, but since malic acid is already present in the grape, the additional tartness feels very natural and flowing.

Acid Trip #2

1 oz Brandy (Cognac Salignac).

1/2 oz Vodka (Tito's)

8 Kyoho grapes, muddled

2 Dashes Scrappy's Lavender Bitters

1 Dash of Simple Syrup

1/8 Tsp Powdered Malic Acid

Shake and double strain into an Old Fashioned Glass.

Garnish with a grape.

The grape on its own was a little too simple. With the brandy tracking so closely to the grape juice, I needed one other flavor to create some space and some distance in the perception of the drink's flavor, and lavender worked surprisingly well. I did not anticipate the deliciousness of this pairing, and I was pleasantly surprised. Lavender and grape were made for each other, and I imagine that lavender grape preserves would be wonderful.

I think this drink beautifully captured the experience of a fresh grape, while maintaining a refined complexity.

Cheers.