Pull the grapes off the stems and place in a blender. Puree for at least one minute.
Strain the liquid through a sieve, pressing to get as much juice out as possible.
Put the juice, the sugar, and the lemon juice in a medium saucepan and stir to mix. On medium-low heat, cook uncovered until the mixture is simmering, while stirring occasionally. Continue to cook, stirring occasionally, until the mixture reduces to a syrupy consistency.
Cool to room temperature. Refrigerate in a glass container. Use within two weeks.
Rim your glass with salt (optional). Add all ingredients to a cocktail shaker and fill with ice. Shake for approximately 10–12 seconds and then strain into a rocks glass, neat.
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