Kittichai • New York City
Top bar chef Albert Trummer, who makes many of his own mixers, is the cocktail consultant at this elegant Thai restaurant in SoHo.
Plus: Ultimate Cocktail Guide
12 seedless red grapes, plus 4 halved grapes
1 teaspoon dark brown sugar
2 ounces vodka, preferably Ciroc
2 ounces unsweetened coconut water
2 ounces chilled Champagne
How to Make It
In a cocktail shaker, muddle the 12 whole red grapes with the brown sugar. Add the vodka, coconut water and halved grapes. Stir and pour—don't strain—into a highball glass over crushed ice, then top with the Champagne.
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