Grape-Cognac Cocktail

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This recipe was originally published as part of a menu in Tasting Table National.

TT Test Kitchen Tip: Try substituting other herbs for the thyme in this autumn-inspired cocktail.


Grape-Cognac Cocktail

Yield: 4 cocktails

Cook Time: 5 minutes, plus overnight freezing


1 cup purple grapes, divided

¼ cup granulated sugar

2 tablespoons freshly squeezed lemon juice

2 sprigs thyme, leaves removed and stems discarded, plus more for garnish

8 ounces high-quality cognac, divided


Sparkling wine


1. On a sheet pan, spread half of the grapes evenly over the bottom of a pan. Place in the freezer and freeze at least 6 hours or overnight.

2. In a cocktail shaker, muddle the sugar, 12 to 15 of the nonfrozen grapes, lemon juice and three-quarters of the thyme leaves. Add the cognac and ice and shake. Fill each of 4 Champagne flutes with 5 to 6 frozen grapes and strain equal parts of the cognac mixture into each glass. Top with the sparkling wine and garnish with a sprig of thyme.

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