Grappa in Cocktails
In recent times, Grappa is undergoing a small revolution in its traditional perception. Although it is often associated with its role as a digestif, or eventually paired with some tasty AgGrappa-ments, it is surprising to discover that this distillate is revealing an unprecedented versatility also in the creation of cocktails.
If, in the past, the use of Grappa in cocktails was rare, almost an exception, thanks to recent advances in distillation and processing techniques, a new era of experimentation and creativity with this distillate has opened up.
From "Purism" to the First IBA-Approved Cocktail
The volume "Mille Misture" by Elvezio Grassi, which in 1936 presented a collection of recipes for cocktails and drinks, revealed that only a handful of recipes considered Grappa as an ingredient. For years, the debate between the purists of neat Grappa and the experimenters in favor of mixing rewarded the former, but the official turning point came in 2020, when the VE.N.TO cocktail was recognized by the IBA (International Bartenders Association) as the first Grappa-based cocktail. This finally confirms the eclecticism of our flagship distillate.
A New World of Experimentation
Despite the challenges that mixing with Grappa may present, due to its strong aromatic connotation and high alcohol content, pioneering bartenders are demonstrating that it is possible to create true alcoholic masterpieces, where Grappa harmoniously marries with other ingredients to create refined and intriguing cocktails. And for those looking for signature cocktails that highlight the qualities of Grappa, Grappa.com offers a selection of creations ranging from tradition to the boldest experimentation. Get ready to discover a new world of flavors and sensations with these extraordinary cocktails.
If, in the past, the use of Grappa in cocktails was rare, almost an exception, thanks to recent advances in distillation and processing techniques, a new era of experimentation and creativity with this distillate has opened up.
From "Purism" to the First IBA-Approved Cocktail
The volume "Mille Misture" by Elvezio Grassi, which in 1936 presented a collection of recipes for cocktails and drinks, revealed that only a handful of recipes considered Grappa as an ingredient. For years, the debate between the purists of neat Grappa and the experimenters in favor of mixing rewarded the former, but the official turning point came in 2020, when the VE.N.TO cocktail was recognized by the IBA (International Bartenders Association) as the first Grappa-based cocktail. This finally confirms the eclecticism of our flagship distillate.
A New World of Experimentation
Despite the challenges that mixing with Grappa may present, due to its strong aromatic connotation and high alcohol content, pioneering bartenders are demonstrating that it is possible to create true alcoholic masterpieces, where Grappa harmoniously marries with other ingredients to create refined and intriguing cocktails. And for those looking for signature cocktails that highlight the qualities of Grappa, Grappa.com offers a selection of creations ranging from tradition to the boldest experimentation. Get ready to discover a new world of flavors and sensations with these extraordinary cocktails.
V.E.N.T.O.
Prepared by: Roberto Pellegrini (International Bartender and Trainer)
It is the first internationally recognized Grappa-based drink thanks to its inclusion among the New Era Drinks in the official IBA 2020 list.
Preparation: Put all the ingredients in a shaker with ice and shake vigorously. Strain and serve in a pre-chilled tumbler glass filled with ice.
Ingredients:
45 ml Young Aromatic Grappa – Recommended: PO' di Poli Morbida
22.5 ml Fresh Lemon Juice
15 ml Honey Mix
15 ml Chamomile Liqueur – Recommended: Poli Elisir Camomilla
10 ml Egg White (optional)
Technique: Shake & Strain
Garnish: Lemon zest and white grape berries
It is the first internationally recognized Grappa-based drink thanks to its inclusion among the New Era Drinks in the official IBA 2020 list.
Preparation: Put all the ingredients in a shaker with ice and shake vigorously. Strain and serve in a pre-chilled tumbler glass filled with ice.
Ingredients:
45 ml Young Aromatic Grappa – Recommended: PO' di Poli Morbida
22.5 ml Fresh Lemon Juice
15 ml Honey Mix
15 ml Chamomile Liqueur – Recommended: Poli Elisir Camomilla
10 ml Egg White (optional)
Technique: Shake & Strain
Garnish: Lemon zest and white grape berries
Vecchia Maniera
Prepared by: Walter Bolzonella (Head Bartender, Cipriani Hotel, Venice)
A cocktail known as "Grappa al Salto," reinterpreted from a traditional Venetian custom, it was consumed in one gulp. It was called this way because adding soda water and a pinch of sugar gave the impression that the Grappa… “jumped”!
Ingredients:
60 ml Young Grappa - Recommended: PO' di Poli Morbida
1 teaspoon of Sugar
8 drops of Amarone Brulè Reduction
Soda
Technique: Build
Garnish: Sprig of Rue Herb
Tip: Serve accompanied by raisins, Marostica cherries, and prunes in Grappa.
A cocktail known as "Grappa al Salto," reinterpreted from a traditional Venetian custom, it was consumed in one gulp. It was called this way because adding soda water and a pinch of sugar gave the impression that the Grappa… “jumped”!
Ingredients:
60 ml Young Grappa - Recommended: PO' di Poli Morbida
1 teaspoon of Sugar
8 drops of Amarone Brulè Reduction
Soda
Technique: Build
Garnish: Sprig of Rue Herb
Tip: Serve accompanied by raisins, Marostica cherries, and prunes in Grappa.
Due Barili Sour
Prepared by: Bernardo Ferro (National President Abi Professional)
A fresh cocktail with an exotic hint, suitable as both an aperitif and an after-dinner drink. It is prepared according to the classic sour cocktail technique, originally created to soften the rough taste of early spirits, today it allows the distillate to enhance the acidity of the lemon.
Ingredients:
40 ml Aged Grappa – Recommended: Poli Due Barili
40 ml Fresh Lemon Juice
20 ml Homemade Vanilla-flavored Sugar Syrup
Technique: Shake & Strain
Garnish: Dehydrated orange, red cherry, and vanilla stick
A fresh cocktail with an exotic hint, suitable as both an aperitif and an after-dinner drink. It is prepared according to the classic sour cocktail technique, originally created to soften the rough taste of early spirits, today it allows the distillate to enhance the acidity of the lemon.
Ingredients:
40 ml Aged Grappa – Recommended: Poli Due Barili
40 ml Fresh Lemon Juice
20 ml Homemade Vanilla-flavored Sugar Syrup
Technique: Shake & Strain
Garnish: Dehydrated orange, red cherry, and vanilla stick
Midnight Lullaby
Prepared by: HBE - Milan (Andrea Clerici, Emilio Masdea) with Poli Distillerie
Inspired by the famous “Rusty Nail,” where the character of Scotch whisky combines with the sweetness of honey liqueur. In this twist, the rough power of Moonshine is expertly paired with the aromatic touch of Licorice Grappa. The drink is balanced, with a smooth entry that then gives way to the unmistakable taste of licorice root, in a clean and elegant finish.
Ingredients:
30 ml Licorice-flavored Grappa – Recommended: Poli Liquirizia (Licorice)
35 ml White Lightnin’ Moonshine
10 ml Bourbon Whiskey
10 ml Honey-flavored Grappa – Recommended: Poli Miele (Honey)
Technique: Throw / Stir
Garnish: Lemon and orange zest
Inspired by the famous “Rusty Nail,” where the character of Scotch whisky combines with the sweetness of honey liqueur. In this twist, the rough power of Moonshine is expertly paired with the aromatic touch of Licorice Grappa. The drink is balanced, with a smooth entry that then gives way to the unmistakable taste of licorice root, in a clean and elegant finish.
Ingredients:
30 ml Licorice-flavored Grappa – Recommended: Poli Liquirizia (Licorice)
35 ml White Lightnin’ Moonshine
10 ml Bourbon Whiskey
10 ml Honey-flavored Grappa – Recommended: Poli Miele (Honey)
Technique: Throw / Stir
Garnish: Lemon and orange zest
