Muddle a few concord grapes with rye, sweet vermouth, and a dash of bitters to make an autumnal twist on the classic cocktail. —Riley Wofford
rye or bourbon
sweet vermouth, such as Dolin
dashes Angostura bitters
In This Recipe
Muddle grapes in the bottom of a cocktail shaker to release their juices. Add rye, vermouth, and bitters and fill halfway with ice; shake vigorously until cold and frosty, about 15 seconds. Strain into a rocks glass or coupe; serve.