Muddled green grapes bring juicy sweetness and a faint tannic grip that, against fresh lemon, reads almost like grapefruit and softens Campari's sharp bitterness, so the drink sits halfway between a bright sour and a Negroni. Equal parts gin and Campari, shaken hard and poured over fresh ice, it lands bright, bittersweet and dangerously easy, with a single grape on top hinting at what's been crushed inside.
Garnish: Grape
Shaken · Rocks · On the Rocks
muddle
Muddle the green grapes in the base of a shaker to release their juice, sweetness, and tannins.
add
Add the gin, Campari, lemon juice, and simple syrup.
shake
Add ice and shake hard until well chilled.
strain
Double-strain into a rocks glass filled with fresh ice.
garnish
Garnish with skewered green grapes.
Vincenzo Errico is the drink's documented creator, and it appears among the cocktails credited to Sasha Petraske's Milk & Honey in New York, dated to 2003. Some accounts place an earlier version at Match Bar in London around 2001, with Errico honing it afterwards under Petraske. His first build leaned hard on gin, with only a modest measure of Campari and six grapes; bartenders have since settled on equal parts gin and Campari and five grapes.