Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Grape-Leaf Tincture (makes ~4 oz)
Spicy Tincture (makes ~2 oz)
Method
Grape-Leaf Tincture (advance, 24–48 hours)
- 1
Rinse the grape leaves briefly and pat dry. Tear or chop the leaves roughly to increase surface area and pack them into a small clean jar.
- 2
Pour 4 oz high-proof neutral spirit over the leaves, pressing them down so they are fully submerged. Seal the jar and let macerate at room temperature for 24–48 hours, shaking gently twice a day. Taste after 24 hours — you want a vegetal, slightly green, astringent note without bitterness. Stop earlier for a lighter note.
- 3
Strain the liquid through a fine mesh or coffee filter into a clean bottle. Discard solids. Label and refrigerate; tincture keeps for months. Use 0.5 tsp per cocktail.
Spicy Tincture (advance, 12–24 hours)
- 4
Halve and (optionally) de-seed the red chili to control heat. Place chili and sliced ginger into a small jar and cover with 2 oz high-proof neutral spirit.
- 5
Seal and steep at room temperature for 12–24 hours, tasting periodically. For a pronounced but not overwhelming heat, aim for 12–16 hours. For more intense heat, extend to 24 hours.
- 6
Strain through a fine mesh or coffee filter into a small bottle. Refrigerate. Use 1/4 tsp per cocktail (adjust to taste).
Cocktail Assembly
- 7
Dry shake (if using egg white)
If using egg white: add gin, white rum, lemon juice, rich simple syrup, 0.5 tsp grape-leaf tincture, 0.25 tsp spicy tincture, egg white, and a dash of bitters to a shaker. Dry shake (no ice) vigorously for 15–20 seconds to emulsify.
- 8
Wet shake
Add ice to the shaker (about 4–6 large cubes or roughly 1 cup). Shake hard for 12–15 seconds until well chilled and textured. If not using egg white, combine all liquid ingredients with ice and shake until chilled (12–15 seconds).
- 9
- 10
Garnish and finish
Express a thin strip of lemon peel over the drink if desired, discard peel or use as additional garnish. Float a single fresh grape leaf on the surface or lay it on the rim, and add a thin slice of red chili for aroma and a visual cue of heat. Serve immediately.
- 11
Tasting notes & adjustments: the grape-leaf tincture brings a herbaceous, slightly green and briny note; the spicy tincture adds a focused chili-ginger warmth. If too vegetal, reduce grape-leaf tincture to 1/4 tsp. If not spicy enough, add additional 1/8 tsp spicy tincture and re-taste.