In a saucepan, combine the maple syrup with one teaspoon of red miso paste. Heat over very low heat, stirring continuously with a whisk to prevent lumps from forming.
Let it infuse gently for about 5 minutes.
Once the mixture is ready, remove the saucepan from the heat and strain the preparation using a sieve to remove any miso residue.
Let the syrup cool to room temperature.
For the cocktail:
In a tall tumbler, pour RHHM No. 1, then add the red miso-infused maple syrup, grape juice, and fresh lemon juice.
Fill the glass with ice cubes and stir gently with a spoon to chill the cocktail.
Finally, garnish with a fresh grape and an edible flower for an elegant touch.
