Muscadines are the South’s local grape variety — you might also know them as scuppernongs — and they’re in season now. They’re sweeter and more flavorful than regular grapes. You should be able to find them at any of the local farmers markets or even grocery stores.
Mezcal is a fantastic Mexican spirit that’s enjoying newfound fame. (Tequila is a variety of mezcal.) Look for a bottle that says “espadin.”
Just like scotch and other spirits, mezcal is inherently kosher and does not need certification unless other flavors have been added. Beware, though: Avoid bottles that say “pechuga”; those are definitely not kosher.
If you’re wary of mezcal, you can sub tequila, but the cocktail won’t have the incredible smoke flavor mezcal brings.
- 2 ounces espadin mezcal
- 1 ounce grapefruit juice
- ¾ ounce muscadine syrup*
Combine all of the ingredients in a shaker with ice and shake well. Strain and pour into a coupe or other stemmed glass.
* Muscadine syrup: Combine 2 cups of muscadines with 2 cups of water and 1½ cups of sugar. Bring that mixture to a boil for about 10 minutes, and use a potato masher to crush the grapes. Cool and strain the entire mixture through a very fine strainer or with cheesecloth. The syrup will last in the fridge for 2-3 weeks.