From: Pastry chef Gale Gand, TRU Restaurant, Chicago. Yield: 1 gallon. 8 quarts red California seedless grapes 3 vanilla beans 2 cinnamon sticks 1/4 cup star anise 2 oranges, peel and juice only 1 lemon, peel and juice only 1 lime, peel and juice only 2 cups spring water 4 cups cranberry juice 2 cups champagne to taste, simple syrup In a large pot, place the grapes, vanilla bean and bouquet garni made from cinnamon, star anise and rinds. Add citrus juices, spring water and cranberry juice ...

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.