Happy Hour: How to Make a Grape Crush

It's Friday. It's been a long, hot week and you need a drink.

Derrick Salatnay can help. He's the resident mixologist at A Restaurant in Newport Beach, Calif., and he takes a culinary approach to creating his libations, pulling inspiration from what's in season at the local farmers market. 

Salatnay helps restaurants throughout Southern California devise specialty cocktail menus. He shares his recipe for the refreshing Grape Crush, a drink inspired by long summer days and the crisp flavor of green grapes.

"I thought, let's crank up the interesting knob and turn this drink into a conversation piece," Salatnay says, "something that will surely be the talk of summer parties."

The Grape Crush is a twist on the popular wine-based Sangria and features Ciroc vodka, which is made using grapes (rather than grains). Salatnay recommends pairing the cocktail with delectable foods such as a cheese plate accompanied by honey and toast.

Grape Crush

1 ½ oz. Ciroc vodka
½ oz. fresh sweet and sour (2 parts lime, 1 part lemon, 1 part sugar)
½ oz. Sprite
½ oz. club soda
½ oz. chardonnay
6 green grapes

In a mixing glass, muddle (or crush) grapes at the bottom. Combine all ingredients, add ice and shake in a Boston shaker. Strain into a Collins glass over ice. Garnish with a grape and lemon twist. Enjoy.