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Grape Sparklers

  • TOTAL TIME: 30 MIN Plus chilling
  • SERVINGS: 8
  • MAKE-AHEAD

In this delightfully fizzy cocktail, David Page showcases the fruitiness of just-pressed grape juice, blending it with dry sparkling wine to keep it from tasting too sweet.

  1. 4 pounds red grapes, stemmed
  2. One 750-milliliter bottle dry sparkling wine, such as Prosecco, chilled
  3. 8 mint sprigs
  1. Thinly slice 1 cup of the grapes and refrigerate. In a food processor, coarsely chop the remaining grapes in batches. Transfer the chopped grapes to a saucepan and bring to a simmer. Cook until the grapes have released most of their juice, 5 minutes.
  2. Working in batches, strain the grape juice into a bowl, pressing hard on the solids. You should have about 3 1/2 cups of juice; refrigerate until cold.
  3. Divide the sliced grapes equally among 8 Champagne flutes. Pour the chilled fresh grape juice into the flutes and top with the sparkling wine. Garnish each drink with a mint sprig and serve right away.
Make Ahead The grape juice can be refrigerated for up to 2 days.