Transfusion Recipe

Make the Concord grape-ginger syrup

Combine 1/2 cup concord grape juice, 1/2 cup granulated sugar, 2 tbs grated fresh ginger and 1/4 cup water in a small saucepan. Stir to combine and bring to a gentle simmer over medium heat.

Reduce heat to medium-low and simmer gently, stirring occasionally, for 5–7 minutes until the sugar is fully dissolved, the mixture is aromatic and slightly reduced. Do not boil aggressively — you just want the flavors to meld and the syrup to thicken slightly.

Remove from heat and let the mixture steep for 10 minutes to intensify ginger flavor. Strain through a fine mesh sieve into a clean container, pressing on the solids to extract liquid. Discard solids. While still slightly warm, stir in 15 ml (about 1/2 oz) fresh lemon juice. Cool to room temperature, then chill. Syrup will keep refrigerated in a sealed container for up to 7 days.

Portioning note: For one Transfusion cocktail use 1.5 oz (45 ml) of the finished syrup. Reserve the rest for additional pours.

Chill a 16 oz pint glass or 12–14 oz coupe/pilsner glass. For a balanced drink, pour 12 oz of cold draft pilsner or American lager into the glass. Leave a 1–1.5 oz space at the top (or pour slightly below the rim) so there’s room to add the syrup without overflowing.

If using a head-retaining style (we want a small crown), pour at a 45° angle then straighten the glass as it fills to achieve a 1/2–1 inch head.

Add 1.5 oz (45 ml) of the chilled Concord grape-ginger syrup to the poured beer. Pour the syrup gently down the inside of the glass so it layers slightly and distributes evenly.

Add 2 dashes of Angostura bitters directly into the drink over the syrup. Using a long bar spoon, stir gently 6–8 rotations just to incorporate the syrup and bitters with the beer — avoid vigorous stirring to preserve carbonation.

Garnish the rim with 1 lemon wheel and drop 1 piece of candied ginger on a cocktail pick or float it in the glass (optional). Serve immediately while cold and effervescent.

Service note: If serving many, pre-bottle or pre-measure 1.5 oz (45 ml) syrup portions and place near the tap so bartenders can add syrup to each 12 oz pour for consistent flavor and speed.