From: Chef Scott Samuel, CIA Greystone. Yield: 4 10-oz. servings. Grape Base: 1 cup simple syrup ¼ cup lime juice 1 Tbsp. honey 2 tsp. lime zest 1 tsp. lavender 4 cups red California seedless grapes as needed, ice 2 cups club soda 1 cup red California seedless grapes, halved For the grape base: Combine grape base ingredients in a small saucepan and bring to a boil. Remove from the heat and chill. Puree the 4 cups of red grapes in a blender and then strain through ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.