White grappa

GRAPPACOLADA

Ingredients: 30 ml Grappa, 15 ml Lime juice, 120 ml Pineapple juice, 60 ml sugar syrup, 60 gm coconut powder

Preparation. Pour all ingredients in a cocktail shaker with ice and give it a long shake. Pour in to the glass along with the ice. Garnish with a pineapple wedge and serve immediately because the melting ice will dilute the drink.

Print this recipe

APPLE GRAPPATINI

Ingredients: 30 ml Grappa, 90 ml apple juice, 15 ml ginger syrup, 10 gm ginger, 30 gm apple, 15 gm lime, 1 sachet of raw sugar

Preparation. Muddle apple, lime and ginger chunks and the raw sugar in a cocktail shaker. Add ice cubes, ginger syrup, grappa and apple juice. Shake and strain in a Martini glass. For garnish float three half slices of red apple with skin. The drink should be served immediately as chilled as possible.

Print this recipe

MEDITERRANEAN GRAPPIOSKA

Ingredients: 30 ml Grappa, 60 ml orange juice, 20 ml honey, 20 gm orange, 5 gm basil

Preparation. Muddle orange chunks, basil and honey together in old fashioned glass. Top it with crushed ice till full. Add grappa and orange juice. Give a short shake and serve. The drink should be served immediately as it may get diluted.

Print this recipe

SHAKERED COFFEE

Ingredients: 1 cup espresso coffee; 2 ice cubes; 1 coffee spoon of liquid sugar; 2 cl Grappa.

Pour the ingredients into the shaker and shake energetically for a few seconds. Serve in a glass.

Print this recipe

GRIOGIOVERDE

Ingredients: 2/3 Grappa; 1/3 mint syrup.

Pour the grappa and syrup into the shaker, add two ice cubes and shake energetically for a few seconds. Serve the cocktail in a cold bowl and decorate with a mint leaf.

Print this recipe

YURI

Ingredients: ¼ peach puree; ¼ peach syrup; ¼ Grappa; ¼ Triple sec

Preparation. Pour all the ingredients in a shaker, add plenty of crushed ice and shake vigorously for a few moments. Serve in a cocktail glass held earlier in the refrigerator. Garnish with a slice of peach or orange.

Print this recipe

FLAVOUR GRAPPARITA

Ingredients: 30 ml Grappa, 30 ml flavoured syrup, 5 gm orange

Preparation. In a blender add crushed ice. Pour the flavour syrup and the grappa and run the blender on cycle (10 seconds). Once blended, spoon the drink out in a Margarita glass. Garnish with an orange slice and serve the drink immediately as it may get diluted.

Print this recipe

SPLENDIDO GRAPPA COCKTAIL

Ingredients: 3 cl Grappa, 1,5 cl lemon juice; 1,5 cl Strega liquor; 3 cl lemon ginger syrup

Preparation. To prepare the lemon ginger syrup: start with a simple syrup to which add quite a lot of ginger and the zest of two lemons. Then put it on the stove top and bring it to a boil so that the ginger and the oils from the lemon zest infuse into the syrup. To prepare the cocktail: shake all the ingredients and serve in a chilled Martini glass.

Print this recipe

ROSE FURLANE

Ingredients: 3/10 Acquavite d’uva; 3/10 Martini Dry; 3/10 Triple sec; 1/10 raspberry syrup

Preparation. Pour into a shaker Eau de Vie, Martini Dry, Triple sec and raspberry syrup. Add some ice cubes and shake vigorously for a few moments. Serve the cocktail in a cold cup and garnish with a cherry red and a spiral of lemon peel.

Print this recipe

Aged grappa

MONIKA

Ingredients: 3/10 Grappa; 3/10 Gianduia cream; 2/10 creme de cacao; 2/10 espresso coffee

Preparation. Pour ingredients into the shaker, add ice and shake vigorously for a few moments. Serve in a cocktail glass. Garnish with cocoa powder and grated nutmeg.

Print this recipe

DON ANTONIO

Ingredients: 6/10 Grappa; 3/10 Cointreau; 1/10 lemon juice; drops of sugar syrup

Preparation. Pour the ingredients into the shaker, add ice and shake vigorously for a few moments. Serve in a cocktail glass. Garnish with a lemon slice and a cherry.

Print this recipe

LADY CHRISTY

Ingredients: 4/10 Grappa; 2/10 Kalhua 2/10 Amaretto; 2/10 milk cream

Preparation. Pour the ingredients into the shaker, add ice and shake vigorously for a few moments. Serve in a cocktail glass. Garnish with a sprinkle of powdered coffee.

Print this recipe

ROSY

Ingredients: 4/10 Grappa; 2/10 Tia Maria; 2/10 espresso coffee; 2/10 milk cream

Preparation. Pour the ingredients into the shaker, add ice and shake vigorously for a few moments. Serve in a cocktail glass. Garnish with shaved dark chocolate.

Print this recipe

NORTH FLAVOUR

Ingredients: 4/10 Grappa; 2/10 Frangelico; 2/10 Cointreau; 2/10 milk cream

Preparation. Pour ingredients into the shaker, add ice and shake vigorously for a few moments. Serve in a cocktail glass and garnish with grated dark chocolate.

Print this recipe

Liqueurs

MIRO'

Ingredients: 3/6 Schweppes; 2/6 Limoncino; 1/6 Bacardi White

Preparation. Shake tonic water, Limoncino and Bacardi Shake tonic water, lemon Nature and Bacardi white. Serve cold in a glass "Tumbler".

Print this recipe

BOBOS

Ingredients: 4/10 Gianduia cream; 3/10 pear juice; 2/10 Acquavite d’uva; 1/10 strawberry juice.

Preparation. Pour the ingredients into the shaker, add ice cubes and shake energetically for a few seconds. Serve the cocktail in Old Fashioned glasses full of ice.

Print this recipe

MONIKA

Ingredients: 3/10 Aged Grappa; 3/10 Gianduia cream; 2/10 creme de cacao; 2/10 espresso coffee

Preparation. Pour ingredients into the shaker, add ice and shake vigorously for a few moments. Serve in a cocktail glass. Garnish with cocoa powder and grated nutmeg.

Print this recipe

LIGHT ROSE

Ingredients: 2/3 Prosecco; 1/3 Rosolio.

Preparation. In a chilled flute pour the Rosolio and then add the well-cold Prosecco. Mix gently and serve.

Print this recipe

Sparkling wines

BELLINI

Ingredients: 3/10 peach juice; 7/10 Prosecco sparkling wine

Preparation. Pour the sparkling wine in a cold flute and fill with the peach previously mixed with ice.

Print this recipe

ROSSINI

Ingredients: 3/10 strawberry juice; 7/10 Prosecco sparkling wine; drops of lemon; drops of liquid sugar.

Preparation. Pour in a cold flute the sparkling wine, the drops of lemon and the drops of liquid sugar and then fill with the strawberries previously mixed with ice.

Print this recipe

MIMOSA

Ingredients: 3/10 orange juice; 7/10 Prosecco sparkling wine

Preparation. Pour the sparkling wine in a cold flute and fill with the orange juice.

Print this recipe

ROSA ROSAE

Ingredients: 1/3 sugarless white grape juice, 2/3 Rosé sparkling wine; drops of cherry syrup.

Preparation. Pour into a flute the grape juice and add a few drops of cherry syrup. Mix well and fill the glass with Rosé sparkling wine very cold. Then decorate with a small bunch of grapes.

Print this recipe

MOJITO MOSCATO

Ingredients: 6/10 rum; 3/10 lime juice; 1/10 sugar syrup; 3 Angostura drops; 12 mint sprigs;

Moscato sparkling wine to fill. Preparation. In a tumbler crush the mint sprigs with sugar and lime juice. Fill with crushed ice, rum and Angostura. Top with Moscato sparkling wine. Mix before serving.

Print this recipe

BOCA CICA

Ingredients: 1/3 Fragolino Rosso; 2/3 Prosecco sparkling wine

Preparation. Pour the sparkling wine in a cold flute and fill with the Fragolino Rosso.

Print this recipe
Top