Add all ingredients into a shaker with a large ice cube and shake to emulsify and chill but be careful not to over dilute.
Strain into a highball glass.
Garnish with a brandied Concord grape skewered by a young pine tip.
*Concord grape and jasmine syrup: Combine 4 cups Concord grape juice, an 8-inch sprig of fresh rosemary and a dried 1-1/2-square-inch cube crystallized ginger in a saucepan. Reduce mixture for 1 hour over medium-low heat. When mixture has reduced by half, add 1 tsp balsamic vinegar and continue cooking until mixture has reduced by half again for about 10 minutes. Add 1 handful of fresh jasmine flowers and remove from heat. Let cool for 30 minutes. Strain and store in an airtight container in the refrigerator.