Grape Tinis Recipes

Steps:

• Pour the white zinfandel and grape juice into a tall glass filled with ice. Stir and then strain into a martini glass. Garnish with frozen grapes or berries.

Steps:

• In a cocktail shaker, combine pomegranate juice, vodka, grapefruit juice, lime juice, simple syrup, and ice; shake until well combined. Strain into a chilled martini glass. Twist orange peel over cocktail and add to glass; serve.

Steps:

• Fill a martini glass with ice and top with water. This will get the glass chilled before pouring your tini.
• Add ice to your shaker. The more you add, the better chilled the tini will be.
• Add the vodka, schnapps and sweet-and-sour. Cover and shake vigorously for about ten seconds.
• Dump the ice and water from the martini glass. Strain the contents of the shaker into the glass.
• Garnish with a cherry, or sliver of granny apple, or lemon twist.

Steps:

• Using lemon slice, moisten the rim of a chilled cocktail glass; set lemon aside. Sprinkle sugar on a plate; hold glass upside down and dip rim into sugar. Discard remaining sugar on plate. Fill a shaker three-fourths full with ice. Add vodka, limoncello and lemon juice; cover and shake until condensation forms on outside of shaker, 10-15 seconds. Strain into prepared glass. Garnish with lemon slice.

Steps:

• Prepare dry dumpling ingredients: Sift all dry ingredients into a medium bowl. Use a fork or whisk to blend thoroughly. Dump the contents of the bowl onto a flat, clean workspace. Using your hands, make a round mound at least 1 ½ inches tall, then use fingers to clear a hole in the middle. It should go all the way down to the surface to accommodate all of the wet ingredients.
• Combine wet dumpling ingredients: In a small bowl, whisk together grape juice, egg, melted butter and agave, if using. Pour the mixture into the well of the dry ingredients.
• Blend dough: Using a fork, gradually fold the dry mixture along the perimeter of the well into the wet mixture in the center, stirring to integrate. Do not overmix. When combined, use your hands to form a ball.
• Roll out dough: Sprinkle a small amount of flour onto a dry, clean work surface. Use your hand to spread the flour into a 12-by-12-inch square. Roll the ball of dough into the flour, coating all sides. Generously sprinkle additional flour onto the workspace and slowly mash the ball with your hand. Use a floured rolling pin to flatten dough into a large rectangle approximately ¼-inch thick and 8-by-12 inches wide, dusting the pin with flour as needed to prevent sticking.
• Cut dumplings: Using a dry knife or pizza cutter, cut dough into strips to make 1-inch squares. Using a fork, prick each square in three parallel lines, all the way to the work surface. This will help aerate the dough to absorb the grape juice as it simmers.
• Make the sauce: Pour 4 cups well-shaken grape juice into a wide, high-sided skillet and turn heat to medium. Dissolve cornstarch in 2 tablespoons of cold water before whisking into grape juice. Add grapes and agave, if desired. Bring to a rolling boil over medium heat.
• Cook the dumplings: Using a rubber spatula, carefully add dumplings to boiling juice until skillet is full but not crowded. Stir the dumplings to immerse; the dumplings may touch, but not stack. Reduce heat to low, cover, and cook for 10 minutes. Check for overcrowding after 5 minutes, removing extra dumplings if needed. (Discard any remaining uncooked dumplings, or simmer in additional grape juice, if desired.)
• Thicken sauce: Uncover simmering dumplings and keep temperature at medium-low. Cook for 5 minutes until the sauce thickens but does not bubble. It should be the consistency of a thick syrup. Remove from heat and let cool for 5 minutes.
• Spoon mixture over vanilla ice cream and garnish with fresh grapes and tarragon.

Steps:

• Shake vodka and grape juice over ice and pour into glass.
• Garnish with frozen grape.

Steps:

• Make simple syrup: In a small saucepan, mix the sugar with 1 cup water. Simmer over low heat until sugar dissolves. Set aside to cool, about 5 minutes.
• In a large shaker, combine the grapefruit juice, vodka and 1 tablespoon simple syrup. (Remaining syrup can be refrigerated for up to 1 week.) Add ice cubes and shake well. Strain into martini glass, and float (do not mix) prosecco in glass.