We’d like to make a toast. But first, we need to fill our glass with Naha pastry chef Craig Harzewski’s special soda creation (made just for us). The simple recipe’s sure to please.And now: Here’s to ice cream sandwiches, Michael Bay, barbecue, summer’s retreat, and the beginning of fall.Early Autumn Concord Grape FizzIngredients1 qt. fresh Concord grapes (We love Mick Klug Farms’s grapes at Green City Market.)2 c. water1 c. sugarJuice of one lemonClub soda1. Combine everything but the soda in a saucepan and heat until grapes begin to release some juice. Do not boil, or the natural pectin will begin to yield jelly.2. Carefully transfer mixture to a blender and puree.3. Pass puree through a fine mesh sieve. Let it cool.4. Once cool, pour over ice into a highball glass. Top off with soda, give it a quick stir, and garnish with a lemon twist.Harzewski’s tip: To spice things up, replace club soda with dry sparkling wine.For more sweet specialties, dine at Naha, 500 North Clark Street, at Illinois Street (312-321-6242 or naha-chicago.com). Photo: Gezellig-girl.com / Flickr Bookmark our spring 2011 Fashion Week site; add it to your RSS feed (nerd!); and check back often for tips, tricks, and the best damn giveaways this side of the blogosphere.Fashion Week Pop-Up ShopGet free shipping and a $50 credit for your next purchase when you spend $250 in our pop-up shop featuring five up-and-coming designers. Samantha Pleet debuts today. Check Swirl all week for new sales.