Grab the nearest muddler and a cluster of grapes for bar pro Meaghan Dorman’s sophisticated South American cocktail. Those red grapes complement the use of pisco, a grape-based brandy, in this rosy flute.
- 2 seedless red grapes
- 1/2 ounce fresh lemon juice
- 1/2 ounce simple syrup
- 1 ounce La Diablada Pisco
- Brut rosé Champagne
In a cocktail shaker, muddle the seedless red grapes.
Add the rest of the ingredients except the Champagne and fill shaker with ice.
Shake, then strain into a Champagne flute.
Top with brut rosé Champagne.