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 

David Page and his wife, Barbara Shinn.
David Page
Barbara Shinn
October 2008


Credit: © Matt Armedariz

Recipe Summary test

30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.