1 teaspoon black peppercorns, cracked
1 teaspoon black mustard seeds
1 cinnamon stick
2 teaspoons fresh rosemary leaves
Â¾ cup aged white balsamic vinegar
Â¼ cup waterÂ¾ cup turbinado sugar
Â½ teaspoon pink salt
1 Â½ cups red or black grapes
1 ounce fresh red or black grape juice (juicer)
2 ounces Brueckelen Distilling Glorious Gin
1 tablespoon sweet vermouth
Rosemary Stick with Leaves ( garnish)
In a small and thin toasting pan, toast the spices; peppercorns, mustard seeds and cinnamon until they begin to char and smoke a little.Â Remove from heat.Â In a small sauce pan combine the spices, the rosemary leaves, vinegar, sugar, water and salt and bring to just before a boil. Whisk until all the sugar and salt is totally dissolved.Â Allow mixture to cool completely.Â In the meantime take the grapes and with a toothpick poke a tiny hole in where the grape was attached to the stem, allowing the toothpick to enter into the grape about Â½ way.Â Place the grapes in a large mason jar and put the brine over the top of the grapes.Â Refrigerate overnight.
In a shaker filled with ice, combine 2 ounces of gin, 2 ounce of fresh grape juice, vermouth and about 2 tablespoons of the brine from the pickled grapes.Â Double strain into a martini style glass and garnish with a rosemary stick with a few grapes skewered through it.