Recipe

Transfusion Cocktail

A crisp, fizzy vodka highball with Concord grape, ginger ale, and lime that tastes like summer in a glass.

By Matt Campbell

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4.8

A tall glass Transfusion cocktail with a pale purple hue, ice cubes, a fresh lime wedge on the rim, and condensation on the glass on a bright kitchen counter

If you like your cocktails refreshing, a little sweet, and not fussy, the Transfusion is your new go-to. It is basically a highball that somehow hits three vibes at once: bright citrus, mellow grape, and that gingery fizz that makes you take another sip before you even set the glass down.

This version keeps it classic and doable. No obscure syrups, no blender, no 12-step garnish situation. Just vodka, 100% Concord grape juice (the key), ginger ale (or ginger beer if you like it spicy), and a squeeze of lime to keep things snappy.

Concord grape juice, vodka, ginger ale, and fresh limes arranged on a clean kitchen counter with a jigger and ice nearby

Why It Works

Fast and forgiving: you can eyeball it once you make it once, and it still tastes great.
Balanced flavor: Concord grape brings jammy depth, while lime keeps it from going full juice-box.
Easy to scale: make one glass for yourself or a pitcher for a backyard crowd.
Customizable fizz: ginger ale for mellow sweetness, ginger beer for a sharper kick.

Pairs Well With

Storage Tips

Cocktails with bubbles are best made fresh, but you have options:

For a make-ahead pitcher (best plan)

Mix vodka + grape juice + lime in a sealed pitcher or jar and refrigerate up to 24 hours.
Add ginger ale right before serving so it stays fizzy.

Simple pitcher ratio

Per serving: 2 oz vodka + 2 oz Concord grape juice + 1 tsp lime juice, then top each glass with 3 to 4 oz ginger ale.
For 8 servings: 16 oz vodka + 16 oz Concord grape juice + about 8 tsp lime juice (or to taste). Chill. To serve, pour over ice and top each glass with ginger ale.

If you already mixed it with ginger ale

Cover and refrigerate, but for best quality, plan to drink it within a few hours. (It is safe longer, it just goes flat.)
To revive: pour over fresh ice and top with a splash more ginger ale.

Leftover lime

Wrap cut limes tightly and refrigerate 2 to 3 days, or juice them and store the juice in a small jar for 2 days.

Common Questions

What is a Transfusion made of?

One very common “classic” build is vodka, Concord grape juice, ginger ale, and fresh lime. Think of it as a grape-ginger vodka highball with a citrus snap. (You will also see versions that use lemon-lime soda, or club soda plus a splash of ginger ale, depending on the bar.)

Can I use regular grape juice?

You can, but it will taste different. 100% Concord grape juice has that deeper, tart-sweet flavor that makes the drink taste like a real cocktail instead of straight juice. If you only have regular grape juice, add a little extra lime to sharpen it up.

What kind of grape juice should I buy?

Look for 100% Concord grape juice (not a “grape drink” or juice blend). Those blends can be extra sweet and a little flat tasting in cocktails.

Ginger ale or ginger beer?

Either works. Ginger ale is sweeter and softer. Ginger beer is spicier and drier. If you like a bolder bite, go ginger beer and keep the grape juice on the lighter side.

How strong is a Transfusion?

It drinks like an easy highball. With 2 ounces vodka and 3 to 4 ounces soda plus ice, you are typically in the neighborhood of 10 to 14% ABV once it is built and slightly diluted, depending on vodka proof, how heavy your soda pour is, and how much the ice melts. Want it lighter? Use 1.5 ounces vodka or add more ginger ale.

Can I make it without alcohol?

Yes. Swap the vodka for club soda or a nonalcoholic vodka alternative. Keep the lime, and use ginger beer if you want the mocktail to still have some attitude.

What glass should I use?

A 10 to 12 oz highball is classic, but anything tall works. The goal is lots of ice and enough room to top with fizz.

Any garnish ideas?

Lime is the move, but you can also do a lime wheel, a couple of frozen grapes as “ice,” or a quick grape skewer if you are feeling fancy without making it a whole project.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Jigger or measuring cup
10 to 12 oz highball glass
Citrus press or your hands (both valid)
Bar spoon (optional for a quick stir)
Ice scoop (optional)

The first time I had a Transfusion, I thought, “Grape juice? In a cocktail?” Then I took a sip and immediately got it. It is refreshing in that no-drama way, like the drink version of showing up to a cookout in clean sneakers and actually having a plan. Now it is one of my favorite answers to “What can we make that everybody will like?” because it is bright, simple, and it disappears fast. Which is also a warning, by the way.