Stunning Rosemary Concord Smash

This Rosemary Concord Smash cocktail is the perfect way to kick off fall!

Fall is finally on its way and since the season officially kicks off tomorrow I thought we should make a little something to celebrate! I’m thinking we should indulge ourselves by sipping on a cocktail infused with some of fall’s most lovely flavors; concord grape and rosemary. Let’s all raise a glass and say cheers to a new season, new adventures, the holidays ahead and lots of precious time spent with family and friends!

Indulge yourself with concord grapes before their season is through. This Rosemary Concord Crush cocktail is rich, colorful and fragrant. On @beardandbonnet

This purple hued sip just screams fall to me! Honestly, the combination of the concords laced with rosemary makes me a bit weak in the knees. Concords have a super short growing season! Since they are only around from mid-September to mid-October, you really must grab them when you see them. {If you happen to find seedless ones like I found at Whole Foods splurge on those! It will save you a lot of time and an entire step in the cocktail prep process. }

Indulge yourself with concord grapes before their season is through. This Rosemary Concord Crush cocktail is rich, colorful and fragrant. On @beardandbonnet

Although this is a cocktail for us adults, you can easily make an alcohol free version for the kids by omitting the alcohol and adding more ginger beer. Just beware of giggles when the fizz from the extra splash of ginger beer tickles the nose!

Rosemary Concord Smash 
Serves: 1 cocktail
For the rosemary simple syrup
  • 1 cup turbinado sugar
  • 1 cup water
  • 2 large sprigs rosemary
For the puree
  • 1 pound Concord grapes, seedless if you can find them
  • ¼ ounce freshly squeezed lime juice
For the cocktail
  • 2 ounces vodka
  • 1¼ ounce concord puree
  • ¾ ounce freshly squeezed lime juice
  • ¼ ounce rosemary simple syrup
  • ginger beer
  • rosemary sprigs for garnish
Make the simple syrup:
  1. In a small saucepan combine the sugar and the water over medium heat, stirring occasionally until the sugar completley dissolved. Remove from the heat and add the rosemary. Allow the rosemary to steep in the sugar syrup until the syrup is completely cooled. Remove the rosemary and discard, then store the syrup in a jar with tight fitting lid in the refrigerator until ready to use.
Make the puree:
  1. If your concord grapes have seeds you will need to remove the seeds by crushing the grapes then pushing the crushed/mashed fruit through a sieve to separate the seeds and skins from the pulp.
  2. If your concords are seedless like mine simply wash them really well then place them in a blender and puree. I don't mind bits of the skins in my cocktail so I don't strain it, but you can if you prefer.
  3. Stir the lime juice into the puree to prevent discoloration.
Make the cocktail:
  1. Fill a cocktail shaker with ice. Add vodka, grape puree, lime juice, and rosemary simple syrup. Shake vigorously then strain the contents into an old fashioned glass filled with ice. Garnish with a sprig of rosemary to serve.


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Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.