We each have our own fading memories of our childhood days. Some recall growing up sneaking bites of grandma’s pie while I have sweet memories of eating muscat jello on a hot sweltering day. The jello was colorless and less jiggly than the ones in the States, with one or two peeled muscats suspended inside. I was equally fascinated by this beautiful gem-like thing as I was with the taste of muscats and every time my mom would buy us some, I felt too guilty slicing into it with a spoon. I’m probably the only person that cherished jello as a kid but those are my sweet memories.
As for muscats, they are tiny green grapes that are extremely sweet. There’s barely any tartness to it, and the texture of the part inside the skin is reminiscent of aloe. They are in season for a short 2 weeks out of the year, and each season when I find it in the grocery store, I squeal like a crazy person. If you’ve had moscato (the wine), the flavor of muscats will be very familiar to you.
This cocktail is an ode to those summer days in Japan. I used plenty of muscat grapes to emphasize the delicate flavor and mixed it with rum. The Green Chartreuse works here to balance out the sweetness of the grapes and the rum with some herbal notes.
- 20 muscat grapes
- 1 oz Plantation 3 Year Rum
- 1/2 oz Green Chartreuse
- 1/2 oz lime juice
- 1 1/2 oz tonic water (optional)
In a shaker, muddle the grapes well. Add Green Chartreuse, lime juice, and ice and shake. Strain into a coupe and top with tonic water if desired.