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