Pauls Club Cocktail

• 1 pound concord grapes
• 1 cup white wine vinegar
• 2 ounces gin
• 1/2 ounce simple syrup
• 1/4 ounce pastis

1. Combine and crush grapes and vinegar in a nonreactive container, mixing every once in a while.
2. Cover for a day.
3. Strain, discarding the grapes.
4. Reserve 1 ounce of the liquid.
5. Refrigerate the rest in a clean jar for up to a month.
6. (Add simple syrup and water to taste for a nonalcoholic shrub.)
7. Stir gin, the reserved grape liquid and simple syrup with ice and strain into a cocktail glass.
8. Pour in pastis.

grapes, white wine vinegar, gin, simple syrup, pastis

Taken from cooking.nytimes.com/recipes/1013870 (may not work)