Apertivo Frutta e Grappa

The Washington Post, May 27, 2009

• • Course: Beverage
• • Features: Fast

Summary:

This unique and refreshing cocktail proves grappa doesn't always have to be an after-dinner spirit. Created by famed mixologist Dale DeGroff, it calls for Ramazzotti, one of the lighter and more approachable Italian amari.

Always use fresh citrus juices; Spirits columnist Jason Wilson recommends white grapefruit juice, which is slightly less sweet and looks nicer in this drink.

1 serving

Ingredients:

• • 2 or 3 ice cubes
• • 3/4 ounce grappa
• • 3/4 ounce Ramazzotti Amaro
• • 1 1/2 ounces freshly squeezed grapefruit juice, preferably from white grapefruit
• • 1 1/2 ounces freshly squeezed orange juice
• • Whole nutmeg, for grating
• • Twist of orange peel, for garnish

Directions:

Place the ice cubes in an old-fashioned glass, then add the grappa, Ramazzotti Amaro and the grapefruit and orange juices. Stir well. Grate a light dusting of nutmeg on top, then garnish with the orange peel.

Recipe Source:

Adapted from "The Grappa Handbook," by Marcin Miller (Quercus Communications, 2008).

141 calories, n/a fat, n/a saturated fat, n/a cholesterol, 1mg sodium, 21g carbohydrates, n/a dietary fiber, 16g sugar, 1g protein.