A curious aperitif

The cinnamon (Cinnamomum zeylanicum) became famous only in the sixteenth century by the Europeans, after the occupation of the island of Ceylon by the Portuguese.
In fact, the cinnamon in this island grew lushly and was also used by the natives as a spice.
For decades the Portuguese and the Dutch were fighting for the monopoly of this precious spice. After 150 years "won" Great Britain, which conquered among other things the entire trade with cinnamon after the occupation of Ceylon.

It is not necessary to describe the characteristics and uses of this popular spice. However, we would like to point out that cinnamon is used in the liqueur industry in small doses to emphasize other flavors. Therefore a cinnamon Grappa should never be obtained only from cinnamon.

- some cinnamon
- a few cloves
- 5 tbsp of cane sugar
- 1 liter of Grappa

To prepare for example a pleasant aperitif follow these steps: place some cinnamon, some cloves, 5 tbsp of cane sugar in a liter of Grappa for about a month in a sunny place.
The Grappa is filtered and after two months of aging you get an aromatic and digestive liqueur of brown color and exotic scent. To create a curious aperitif, add 2 tablespoons of Grappa to a glass of sparkling wine.