Grape, Rosemary + Gin Crush

Makes 1 drink
1/2 cup purple-skinned grapes
1 loosely packed tablespoon rosemary needles
1 teaspoon sugar (I use organic blonde cane sugar)
1 tablespoon freshly squeezed, strained lemon juice
1 1/2 ounces (3 tablespoons) gin, preferably chilled
ice
sparkling water
In a jar or cocktail shaker, combine the grapes, rosemary, and sugar. Use a muddling stick to mash the grapes to a pulp; the more you mash, the more colour you’ll extract from the skins and the more flavour will come out of the rosemary. Work in the lemon juice, then the gin. Strain the mixture through a fine mesh sieve, pressing on the solids to extract all the good stuff. Stir with ice, then strain into a glass filled with ice, and top off with a splash of sparkling water (more or less according to your taste). (Alternatively, shake the drink vigorously with ice and strain into chilled glasses for a stronger drink.)

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An amethyst in bird-form, meet the Costa’s Hummingbird. A desert hummingbird, Costa’s Hummingbird breeds in the Sonoran and Mojave Deserts of California and Arizona.

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