Add the grapes and Strega Liqueur to a mixing glass and muddle. Add everything else, then shake with ice and fine-strain into a chilled coupe. Garnish with two spritzes of diluted Aftel Anise Hyssop Essence.
Concord grapes reminded Johnny of the Catskills, which brought back memories of his mother's roasted artichoke (thus the Cynar) and tomato pasta. —Johnny Iuzzini, Fall 2008