Breaking the Ice

After rereading Quinn's article for Drink Me Magazine on wine cocktails (man that's a lot of links for an opening sentence), I was struck by sudden inspiration.
Dessert wine. White grape juice. Vodka. Garnished with frozen grapes. Maybe something to add a little sparkle like soda or champagne. I could call it, I dunno, the Window Pane or the Looking Glass or something.
And then that little niggling feeling. That, "wow, this is so real to me I can practically taste it. . . " and then I remembered. I had. It's called the Icebreaker from Luna Park in SF's Mission District. Riiiiight.
In any case, here's the recipe so you too, can try it out and then a year later think you came up with it.

ICEBREAKER (aka Window Pane or something)

Fermented grape juice is shaken vigorously with Ciroc Vodka and served over ice in a frosted drink known as the Icebreaker at Luna Park in San Francisco. Owner A.J. Gilbert shares, "We've wanted to do something with frozen grapes for a long time and that's how this drink started. We went for Ciroc Vodka because it's made from cold fermented grapes, and the Bonny Doon Muscat Vin de Glaciere, a dessert wine made from frozen grapes, naturally complemented."

2 oz. Ciroc Vodka
2 oz. Bonny Doon Muscat Vin de Glaciere

Shake vigorously over ice, strain into a chilled cocktail glass. Garnish with a frozen
Flame Red grape and Thompson Seedless grape.

But see now, if I add white grape juice and soda or champagne to it, it really could be my own drink right? But you know, intensely based on this one?

Yes, that WAS my creative spark sputtering and going out, thanks for asking.