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. Plus: Tips for Great Summer Cocktails
Pressed, filtered grapes from the garden to make jelly. Had about 1 cup left over, served with a very dry sparkling white wine & a sprig of mint. A wonderful way to enjoy the seasons bounty and it made for a delightful jelly making time.