Behind The Shrub

Behind The Shrub

Glass: Nick & Nora
Garnish: Green olives
Method:
Add the grape shrub and Savoia to your shaker tin.
Add ice and shake to dilute.
Double strain into a Nick & Nora glass.
Cut a grape in half lengthwise and lightly salt.
Skewer the grape halves on a garnish pick and lay it across the Nick and Nora glass.

1.5 oz Savoia Americano Rosso
2 oz Grape Shrub*

*Sous Vide Grape Shrub Recipe
Ingredients:
5 lbs green grapes (half of the stems included)
1/4 cup granulated white sugar
5 cloves
1 star anise
2 allspice berries
Peels of 1 lemon
Peels of 1 orange

Instructions:
Heat a sous vide bath to 130°F (54°C).
Use a muddler in a 4-quart Cambro (or large bowl) to smash the grapes, releasing their juice.
Add all ingredients, including the smashed grapes, to a gallon-size ziplock bag.
Use the water displacement method to remove air from the bag and seal it.
Cook the bag in the sous vide bath at 130°F for 2 hours.
Prepare an ice bath.
Once cooking is complete, place the bag in the ice bath for 15 minutes.
Strain out all solids and reserve the juice.
Add 1 oz of champagne vinegar and 2 oz of French Sauvignon wine to the mixture.
Taste and adjust with more vinegar, if necessary.
Label and store refrigerated for up to one week.