Velvet Meridian

01

What you’ll need

• 180 ml boiling water
• 2 teaspoons loose 100% roasted dandelion root tea
• 1 small fresh rosemary sprig
• 240 ml 100% Concord grape juice, chilled
• 2 tablespoons fresh lemon juice, chilled
• 1 tablespoon pure maple syrup
• 1 teaspoon pomegranate molasses labelled vegan and alcohol-free
• 1/16 teaspoon fine sea salt
• 2 large clear ice cubes, about 5 cm each
• 6 frozen seedless Concord grapes, for garnish
• 2 small fresh rosemary tips, for garnish
• 1 cup standard ice cubes, for stirring

02

Mix the drink

1. Pour the boiling water over the roasted dandelion root tea and rosemary sprig in a heatproof jug. Steep for 8 minutes, then strain through a fine sieve, pressing gently on the solids. Measure 120 ml of the infusion; let it cool to room temperature, then refrigerate for 30 minutes.
2. Confirm that the grape juice, lemon juice and dandelion infusion are thoroughly chilled before mixing. Thread three frozen grapes onto each of two short bamboo picks and tuck a rosemary tip at one end of each pick.
3. Add the chilled dandelion-rosemary infusion, Concord grape juice, lemon juice, maple syrup, pomegranate molasses and sea salt to a mixing glass. Stir without ice for 10 seconds to dissolve the molasses and salt completely.
4. Fill the mixing glass with the standard ice cubes and stir steadily for 20 to 25 seconds, until the outside of the glass is very cold and the drink has gained a small, controlled amount of dilution.
5. Taste a teaspoonful. If the grapes are especially sweet, stir in 1 additional teaspoon lemon juice; if especially tart, add no more than 1 teaspoon additional maple syrup.
6. Strain immediately into the prepared glasses over the large clear cubes, dividing the drink evenly and leaving the surface clear for the garnish.