The Chef
Audrey Saunders, Bemelmans Bar at the Carlyle Hotel.

Servings
Serves 1

Ingredients
5 red grapes
3⁄4 ounce fresh lemon juice
3⁄4 ounce simple syrup (see note)
1 ounce Tanqueray No. 10 gin
1⁄2 ounce Bacardi Limón
1⁄2 ounce Brizard apricot liqueur

Cooking Instructions
Put the grapes in a mixing glass, muddle, and tip into the bottom of a daiquiri glass. Put the remaining ingredients in a mixing glass, add ice, and shake well. Strain into the daiquiri glass, and top with a few ice cubes.

Photograph by Lendon Flanagan.