Ryan Whittaker posted this in Craft Cocktail Club on FB and I thought it sounded good. I told Blair Sollenger I would make it, so here it is.

As an aside, while doing a bit of side research, because long tailing is a real thing for me, I discovered Grapes for Buddha is a piece by Kristen Miller, a cellist, and shamanic sound healer. I have to admit, I don’t know who she is, and didn’t listen to the song either. But the concept of shaman sound healing sounds like a real thing. Did she buy her shaman license like Rob did, online? Or is she the real thing? I didnt go further in my research. Being a bit of a squirrel, I wasn’t that interested.

However, I didn’t get distracted while making the drink. So here it is.

6 green grapes
45ml London Dry Gin- today, I’m using Sipsmith VJOP @ 57.7% ABV
30ml Lillet Blanc
22.5ml Lemon juice- always fresh 😉
15ml St. Germain Elderflower Liqueur
22.5ml Rosemary Syrup – I made this yesterday in readiness

Add grapes and Gin to shaker and muddle. Then add the rest of the ingredients to the shaker. Add ice and shake for 10 to 15 seconds. Double stain into. Chilled Coupe.

I notice Americans pronounce this word like COOP. But it’s actually a French word, and so should be COOP AY.

Garnish
A green grape encased in a thin cucumber slice, to look super fancy and shit hot 😉
Especially after my chintzy peacock yesterday.

It’s quite amazing, that as you first sip the drink, the fragrance of the cucumber is the first thing you notice. It’s quite delectabley viscous on the mouthfeel. I did soak the mulled grapes in the drink a while though. So that might have changed the viscosity a tad.

As an aside, and it doesn’t apply to this drink anyway. But when I’m using 7.5ml, or smaller measures. I make use of a small syringe I have. And as a tip, if you have one available, a dash is slightly more than a half millilitre. Yes, that’s also how I do my dashes