1 1/2 oz. Cold River gin
1/2 oz. Drambuie
1/2 oz. Royal Rose Strawberry-Fennel Syrup
1/4 oz. fresh lemon juice
a handful of fresh Concord grapes (6-8)
a small sprig of rosemary
First, muddle the fruit and herbs: add the grapes, reserving one or two for garnishing, to a pint glass. Add the rosemary and muddle for a moment or two to release the grape juice, colors from the skins, and the oils from the rosemary. Next, measure and pour in the syrup, lemon juice, Drambuie, and gin. Ad ice to the top, then shake to combine. Strain into a chilled cocktail glass; garnish with a grape. 
