Ready in 3 minutes
Top bar chef Albert Trummer, who makes many of his own mixers, is the cocktail consultant at this elegant Thai restaurant in SoHo.
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1. In a cocktail shaker, muddle the 12 whole red
grapes with the brown sugar. Add the vodka,
coconut water and halved grapes. Stir and
pour—don't strain—into a highball glass over
crushed ice, then top with the Champagne
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