Authentic Italian Cocktail #1: Suprema Grappa Sour
I had this the other day with a friend of mine Daniel Hubbard of Domaine Select Estates, and Flavio Fantinel of Vigneti Fantinel (Friuli). I was skeptical at first, but it really turned out to be a fantastic cocktail. This is a great entry into the world of grappa…it retains the grappa profile but is much smoother and more approachable. Great for this spring/summer-
This is a recipe from Gianfranco Verga, mixologist in New York that was e-mailed to me by Flavio Andreatta of Fantinel. Enjoy!
Ingredients:
- 1-1/2 ounce Fantinel Suprema Grappa Tocai
- 1 ounce Simple Syrup
- 3/4 ounce Lemon Juice
- 1 Small Egg White
Combine all ingredients into a shaker and shake without ice vigorously. Add ice, shake again and strain into a coup, snifter, or brandy glass. Garnish with 3 drops Angostura bitters. Then stir drops extremely lightly with a straw to create a swirling effect in the foam.
Do you mean to insinuate that grappa is not ‘approachable’ or ’smooth’?
I like the new logo.
Ben
Ben,
I love Grappa and think that good Grappa is approachable, smooth and delicious. That said, a lot of people who are new to Grappa tend to be overwhelmed by it. This is geared towards them
Thanks for the compliment on the logo- I love it and think my sister did a great job with it!
Lovin’ the logo. I’m new to Grappa… And, yes, I was overwhelmed initially. After trying a few different recipes, it’s a staple on my bar. I think it’s the lime that sets it off for me. Delicious recipe.
Tiffany
I have to say, I’d be happy to try this, since I fall into that category of thinking grappa is neither approachable, nor smooth!