Ashfield Julep

This imagined Julep is one I think could have existed in the 1860s in New England, where October brings Concord grapes, and sage and apples are abundant.

INGREDIENTS

2 oz. apple brandy
½ oz. Concord grape grenadine
6 sage leaves, plus sage “bouquet” (a few sprigs), for garnish
Nutmeg and concord grapes (or other dark grapes), for garnish

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ABV LEVEL

Crush ice in Lewis bag (or heavy dish towel) with a wooden mallet, muddler or similar. (Crush about 1 quart ice per Julep.) Muddle 6 sage leaves with the grenadine in the bottom of a julep cup or rocks glass. Then fill vessel halfway with crushed ice and add apple brandy. Fill cup with more crushed ice, just to the top of the cup. Slap the sage bouquet against your palm twice (this will release the aromas!), insert it into the ice, place a metal straw next to it. Mound a bit more crushed ice on top. Grate fresh nutmeg on top using a microplane and garnish with a small bunch grapes. Serve.