This week, Cocktail Maestro Norm Owen introduces us to the world of the classic Italian brandy known as Grappa!
Grappa is generally sipped on its own after dinner, but here are two other ways to enjoy it:
1.5 oz Grappa (preferably grappa di moscato, good for its fruity sweetness)
.5 oz Amaretto
.5 oz simple syrup (1pt sugar, 1pt water)
1 shot of espresso
Pour all ingredients into a cocktail shaker on ice. Shake until very cold. Strain the ingredients out of the shaker, empty the shaker of ice, the replace the ingredients and shake again (this is called a dry shake). The result will be a nice foamy drink which you pour into a Nick & Nora glass, or a coupe. Enjoy!
Here’s an Italian trick with grappa:
Have an after-dinner espresso, and be sure to mix in some sugar – but don’t let it all dissolve. Once you’ve finished your espresso, there should be a small puddle of espresso and sugar granules leftover. Pour a bit of grappa over this, stir a bit, and then drink it – delicious!