Drinking Grappa Straight
Chill your grappa for a smoother drinking experience. Chill young grappa to 10 °C (50 °F) and old grappa to 16 to 18 °C (61 to 64 °F). Grappa may cause a burning sensation when you drink it at room temperature. Chilling grappa eliminates the burn and makes it taste smoother. Check the bottle to determine if your grappa is young or old.
Serve young grappa in a curved glass to contain the aroma. Use a tulip-shaped glass for young grappa and a cognac glass for old grappa. A glass that has a rounded top, such as a tulip-shaped glass or a cognac glass, helps to hold the aroma in. This allows you to enjoy the scent of the grappa and savor the flavor.
Fill the glass ¼ of the way full and wait for 10 to 15 minutes. Grappa tastes best after it has had a chance to breathe. It is also ideal to drink only a small amount of straight grappa since it is so strong. Pour the grappa near the end of your meal if you plan to drink it as a digestive.
Inhale and sip the grappa slowly. Grappa tastes best when it is savored. Drinking it slowly will also help to cleanse your digestive system after a heavy meal. Inhale the scent of the grappa before each sip and take small sips. Try setting down the glass between each sip to pace yourself.
Making a Grappa Cocktail
Add grappa to espresso for a hot post-meal digestive drink. Grappa goes great with espresso since both of these beverages have digestive qualities. Prepare a cup of espresso, and then add a small amount of room temperature grappa to the espresso. You can add as much as you want to taste, but about 0.5 fluid ounces (15 mL) should be plenty to flavor the espresso. Add cream and sugar to taste if desired.
Make a grappacino for a strong, cold coffee flavored drink. For a stronger mix of espresso and grappa, combine 2 fluid ounces (59 mL) of room temperature grappa, 0.5 fluid ounces (15 mL) of amaretto, and 1 fluid ounce (30 mL) of espresso in a shaker filled with ice. Sweeten your drink with 0.5 fluid ounces (15 mL) of simple sugar syrup if desired. Then, shake the ingredients and strain the liquid into a martini glass. If you want a garnish, toss a few coffee beans or some grated chocolate on top.
Mix up a grappa limoncello for a cold lemon beverage on a hot day. Grappa goes great with lemon, so it is a perfect addition to limoncello. In a tumbler filled with ice, combine the juice of ½ a lemon, 1 fluid ounce (30 mL) of unchilled grappa, 2 fluid ounces (59 mL) of limoncello, 1.5 fluid ounces (44 mL) of simple sugar syrup, and a sprig of the fresh herb of your choice. Stir gently and mash the herbs against the side of the glass with a spoon to release the flavors. Try basil, mint, thyme, lavender, or rosemary as your fresh herbs.
Use grappa in melon sangria for a sweet, refreshing beverage. Get a 64 fluid ounces (1.9 L) glass or plastic pitcher, and fill it with 3 cups of melon balls. Use cantaloupe, honeydew, watermelon, or a combination of the 3. Combine 2 to 4 tablespoons of sugar or the sweetener of your choice with the juice of 1 lime. Pour in 4 fluid ounces (120 mL) of unchilled grappa, 1 750 millilitres (25 fl oz) bottle of moscato or a similar sweet wine, and 12 fluid ounces (350 mL) of sparkling water. Stir the ingredients gently and serve in wine glasses. This drink is a great option for drinking grappa at parties and barbeques.
Try a grapparita for a lemon-flavored grappa margarita. Grappa makes a delicious sweet, lemon-flavored margarita. Add 2 fluid ounces (59 mL) of room temperature grappa, 1 fluid ounce (30 ml) of limoncello, 1 fluid ounce (30 ml) of lemon juice, and 1 egg white to a shaker filled with ice. Cover and shake vigorously. Then, strain the liquid into a chilled margarita glass and garnish it with a lime wedge. If desired, you can rim the glass with sugar. Wet the rim of the glass with water before pouring in the grapparita, and then dip the rim of the glass in sugar.
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