Apertivo Frutta e Grappa 1.000

Julia Ewan - The Washington Post

May 27, 2009

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.

Servings: 1
  • 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.

Rate it

Recipe Source

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

Tested by Michael Taylor.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.