IMBIBE: Cocktails in New American Bistroland

Once upon a time, a boozebag – er – cocktail-loving Motif writer stumbled upon shiny little purple pickled orbs placed in front of her in a magical spot otherwise known as the bar at New Rivers American Bistro. As she rapidly popped the herbed, sweet and sour grapes into her mouth, a talented barkeep nearby offered his take on the baubles.

In a martini glass, of course.

Luke Henshaw (aforementioned talented bartender) got inspired to create the Gnarly Vine Gimlet after watching the kitchen throw away their great grape pickling brine. “I like adding acidity in different ways and the brine allows for a fun tart boost of flavor,” shares Luke. Yes, lead us on down the rabbit hole, with mauve-tinged glasses of goodness in hand.

What: Gnarly Vine Gimlet
Found Where: New Rivers American Bistro

Go get:
3 oz. gin (Plymouth or another London dry style)
1 oz. grape pickling liquid (see recipe below*)
.5 oz. dolin blanc vermouth
.5 oz. fresh lime juice
2 dashes rhubarb bitters

Make: Build in a glass with ice. Shake well. Strain into a chilled martini glass. Garnish with a pickled grape and lime twist.

*Pickled grapes
1 bunch red grapes
1 cup champagne vinegar
1 cup water
2 tbsp. sugar
1 tsp. salt
2 sprigs rosemary
1 vanilla bean

Heat everything in a pan, except the grapes, until the sugar dissolves. Take off the heat and cool to room temp. Add the mixture to the grapes. Enjoy after three days and keep in the refrigerator for one and a half weeks.