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The Bitter Break-Up

Fireside Pear and Rum Cocktail

Dark and Spicy Mexican Hot Chocolate

2 tablespoons slow roasted grapes*

1 ounce Vodka (preferably Hangar One Fraser River Raspberry)

1/2 ounce Creme D'Yvette, or another violet liquer

Juice of 1 lime

1 tablespoon Honey Syrup

Ice

Rosemary Sprigs

Soda Water

Whiskey glass

Instructions for one cocktail:

Put the grapes in the bottom of the glass and pour over the alcohols and lime juice. Stir in the honey syrup and taste to see how balanced the flavors are. Add ice and stir again.  Light up a gas flame on low or use a lighter and run the rosemary along the flame until it catches and crackles a little with the flame. Dip the sprig into the drink and stir. Top up with soda water and serve.

This drink looks lovely served in a ball jar with a nice, big straw.

* Slow roasting grapes is easy, just rinse them, remove them from the vine, and roast them at 275°F for 30 minutes. Save them in a jar or dish and reserve the concentrated pan juices.

To make the Honey Syrup: heat up about 1/2 cup of honey in a small saucepan with 1/4 cup water. Stir over low heat and simmer slightly for about 3-5 minutes. Remove from heat and cool to room temperature. This just makes the honey more liquid and able to dissolve into the drink.