An example of the Italian tradition that puts every ingredient to good use, grappa is distilled from the grape residue left over from wine making. The colour and quality of the grapes determine the flavour and colour of the grappa. To be called grappa, it must be made in Italy. Generally considered an digestif, grappa adds a flavour to a number of cocktails.
How to Serve
Served at room temperature or ice cold, pour grappa straight up in a shot glass or small cordial glass as an after dinner drink. In Italy, it is called a "digestivo", because the main purpose is to aid in the digestion of a meal. You may sip it slowly if the grappa is poured on the rocks -- meaning over ice cubes. When served with coffee, either pour it into the coffee, or use it as a "chaser" after the coffee is done.
Make the Bazooka Cocktail by mixing 14.2gr. grappa, 28.4gr. cherry brandy and 29.6ml gin. Serve in a martini glass. Prepare the Alassio Highball by mixing 28.4gr. grappa, 28.4gr. gin and 29.6ml. dry vermouth with 1/2 cup club soda or ginger ale. Pour into a highball glass over ice. Mix the Venetian Cocktail with 14.2gr. apricot brandy, 14.2gr. grappa, 29.6ml. gin and 28.4gr. orange juice.
To make the Calabria Cocktail, mix 21.3gr. grappa, 22.2ml. light rum, 2 tsp lime juice and 2 tsp raspberry juice in a cocktail shaker with ice. Serve in a martini glass. Prepare a Hercules Hit by mixing 1 1/2 oz. grappa brandy, 28.4gr. dark rum, 28.4gr. white rum, 3 oz. orange juice and 2 tsp of Amaretto in a cocktail shaker. Pour into a martini glass and serve.
The fast Florence Cocktail is a simple recipe of 56.7gr. grappa, 1/2 oz. triple sec and 56.7gr. lemon juice mixed in a cocktail shaker and served in a martini glass. Prepare the Grappa Melba by mixing 28.4gr. grappa, 1 oz. Drambuie and 28.4gr. Kahlua. Serve over ice in a rocks glass. Try the Tuscany Bomb by mixing 42.5gr. grappa brandy, 1 1/2 oz. apple brandy, 1/2 tsp grenadine with 1/2 tsp lemon juice.
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