The Fox and the Grapes

Here, gin (plus pisco and a splash of absinthe) works perfectly with sweet, diminutive Concord grapes, garnished with the edible purple-blue flower of the licoricey hyssop plant, a member of the mint family. Check the farmers’ market or a local nursery for the plant. (The New York Times)


  • ¼ cup small, sweet grapes
  • 1 teaspoon honey
  • 1 ½ ounces London dry gin
  • 1 ½ ounces pisco
  • Splash of absinthe
  • Hyssop flower for garnish
  • Club soda
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      145 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 0 grams protein; 1 milligram sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.


  1. Muddle grapes gently with honey in a highball glass.
  2. Fill the glass with ice, and add absinthe to lightly coat.
  3. Add gin and pisco and top with club soda.
  4. Stir.
  5. Garnish with hyssop.

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