Despite its chilly temperature, this brandy cocktail offers warming notes of spice-infused vermouth, maple syrup and cardamom.
- 3 Concord grapes
- 2 1/2 oz Le Panto Brandy
- 1/2 oz House-made syphoned blanc vermouth
- 1/4 oz Vermont maple syrup
- 2 dashes Cardamom bitters
- Cinnamon stick
- 3 Frozen concord grapes
- Garnish: Grated cinnamon and nutmeg
Add Concord grapes to a shaker and muddle.
Add remaining ingredients to the shaker with a small amount of crushed ice and whip shake.
Pour into a Julep glass and top with crushed ice.
Garnish with grated cinnamon and nutmeg, cinnamon stick, lavender and frozen Concord grapes.