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All Spirits Brandy Grappa – Everything You Need To Know

Grappa – Everything You Need To Know

Grappa is an Italian Brandy that is grape-based and traditionally made from the byproducts of winemaking, such as grape skins, seeds, and stems. This pomace brandy is distilled from the leftover grape material after the wine production. Grappa has a long history in Italy and is considered a symbol of Italian craftsmanship and tradition.

Grappa can be made from various grape types, and the grape varieties can influence the final spirit’s flavor and aroma. The production of Grappa involves fermenting and distilling the grape pomace to create a strong, aromatic spirit. It’s typically clear and transparent, with a flavor profile ranging from mild and fruity to bold and intense, depending on the grape varieties used and the distillation process.

What is Grappa?

Grappa is a traditional Italian spirit made from the pomace, the residue of grapes left after winemaking (including the skins, seeds, pulp, and stems). It’s a way to use the leftover materials from the winemaking process, ensuring minimal waste and producing a unique and flavorful spirit.

Rum Flip

History of Grappa 

The history of Grappa is deeply intertwined with the traditions of winemaking in Italy. Grappa’s origins can be traced back centuries, and its evolution reflects the cultural and agricultural practices of the country. Here’s a brief overview of the history of Grappa:

Early Origins

  • The exact origin of Grappa is uncertain, but its roots can be traced back to the Middle Ages.
  • Grappa’s creation is often attributed to Italian winemakers who sought ways to utilize the leftover grape pomace after pressing for winemaking.
  • The word “Grappa” is believed to have originated from the Latin term “grappulum,” meaning “cluster of grapes.”

Rural Tradition

  • In rural areas, especially in northern Italy, farmers and winemakers distilled Grappa to make the most of their grape harvests and reduce waste.
  • Grappa was initially a homemade spirit crafted by families and communities for personal consumption.

18th and 19th Centuries

  • Over time, the distillation of Grappa became more organized and moved from a family tradition to small-scale commercial production.
  • In the 18th and 19th centuries, Grappa started gaining recognition as a regional spirit, especially in the northern Italian regions of Veneto, Friuli-Venezia Giulia, and Piedmont.

Legal Regulations and Distillation Techniques

  • In the 19th Century, legal regulations were introduced to control the production of Grappa. This helped ensure quality and safety standards.
  • Distillation techniques evolved, and pot stills became the preferred method for producing Grappa, allowing for more control over the final product’s quality and flavor.

20th Century

  • The 20th Century saw the expansion of Grappa’s popularity beyond Italy’s borders. It became known as a distinctive Italian spirit with cultural significance.
  • Grappa producers focused on improving quality, experimenting with different grape varieties, refining distillation methods, and introducing aging techniques.

Modern Era

  • In recent decades, Grappa has experienced a resurgence in interest and recognition. Producers have continued innovating aged Grappas and single-varietal expressions to showcase the diverse flavors.
  • Grappa’s association with tradition, craftsmanship, and Italian identity has contributed to its enduring popularity.

Today, Grappa holds a special place in Italian culture and gastronomy. It’s enjoyed as a symbol of tradition, a reflection of the agricultural heritage, and a testament to the craftsmanship that goes into producing this unique spirit.

Did You Know?

  • After the winemaking process, Grappa originated as a way to use leftover grape pomace, including skins, seeds, and stems.
  • Grappa’s early history involved families and communities making their spirits, often using simple distillation setups at home.
  • Grappa is produced all over Italy, but its heartland is in the northern regions, particularly Veneto, Friuli-Venezia Giulia, and Piedmont.
  • Many Grappa producers emphasize traditional methods and craftsmanship, maintaining the spirit’s historical and cultural significance.
  • The choice of grape varieties influences the flavor of Grappa. Different grape types contribute to diverse aromas and tastes.
  • While Grappa is often unaged, some producers age it in wooden barrels, like oak, to develop additional complexity and character.
  • Grappa’s flavor profile can range from floral and fruity to herbal and bold, depending on factors like grape type, distillation, and aging.
  • Grappa gives grape pomace a “second life,” transforming what would otherwise be discarded into a valuable spirit.
  • Grappa is closely tied to Italian culture and friendliness often enjoyed after meals as a digestive aid.
  • The “Caffè Corretto” is a popular Italian tradition where a shot of Grappa is added to espresso, creating a flavorful and warming combination.

Grappa Tasting Notes

Grappa’s flavor profile can vary widely based on several factors, including the grape varieties used, the distillation process, whether it’s aged, and the producer’s expertise. Here are some common flavor characteristics associated with Grappa:

Fruitiness: Depending on the grape varieties used, Grappa can exhibit a range of fruit flavors, including notes of grapes, apples, pears, cherries, and citrus. The specific fruitiness varies from one Grappa to another.

Herbal and Floral Notes: Some Grappas have herbal and floral aromas reminiscent of the original grape’s characteristics. You might detect hints of lavender, rose, or chamomile.

Spice and Pepper: A peppery or spicy quality is often present, adding complexity to the spirit’s flavor profile. It can contribute warmth and depth.

Nutty and Woody Undertones: Grappa aged in wooden barrels can develop nutty and woody notes, along with subtle vanilla, caramel, and oak characteristics from the aging process.

Elegant and Delicate: Certain Grappas, especially those made from specific grape varieties, can exhibit elegant, delicate aromas with refined floral and fruity nuances.

Bold and Robust: Some Grappas are more robust and intense in flavor, with pronounced fruitiness and a stronger presence of spicy and herbal elements.

Slightly Sweet: Grappas often hint sweetness, especially in the mid-palate, balanced by the spirit’s natural alcohol content.

Clean and Crisp: Unaged Grappas, known as “white” or “young” Grappas, tend to have a clean, crisp, and bright character with vibrant fruit and floral notes.

Complex Layers: Well-crafted Grappas can have multiple layers of flavor, allowing you to explore different aromas with each sip.

Terroir Influence: Grappa’s flavor profile can also be influenced by the terroir—soil, climate, and region—where the grapes were grown.

How Adaptable is Grappa?

Grappa is a versatile spirit that can be enjoyed in various ways beyond traditional sipping. Its diverse flavor profile and aromatic qualities make it a valuable ingredient in cocktails, culinary creations, and desserts. Here are some ways Grappa can be used:

Digestif: Traditionally, Grappa is often enjoyed as a post-meal digestif to aid digestion. Its natural warmth, and aromatic qualities make it a perfect way to conclude a meal.

Sipping: High-quality Grappa can be sipped neat or on the rocks to appreciate its complex flavors and aromas fully.

Cocktails: Grappa can be used as a base spirit in cocktails, adding depth and character. It can substitute or complement spirits like gin, vodka, or even whiskey in classic and innovative cocktails.

Caffè Corretto: In Italy, adding a small amount of Grappa to espresso is common, creating a “Caffè Corretto,” which translates to “corrected coffee.” It’s a delightful way to enhance the flavors of both the coffee and the Grappa.

Mixed Drinks: Grappa can be mixed with fruit juices, tonic water, or soda to create refreshing and aromatic mixed drinks.

Culinary Applications: Grappa can be used in cooking to add depth and complexity to various dishes. It’s often used in sauces, marinades, and even desserts.

Flavoring: A small amount of Grappa can be added to enhance the flavor of sorbets, ice creams, and fruit salads.

Infusions: You can create your own Grappa infusions by adding fruits, herbs, or spices to a bottle of Grappa and letting it steep. This can lead to unique and personalized flavor combinations.

Aperitif: Some lighter and fruitier Grappas can be enjoyed as aperitifs when mixed with soda water or tonic, offering a refreshing, aromatic pre-dinner drink.

Culinary Pairings: Grappa can be paired with certain foods, such as cheeses, chocolate, and desserts, to complement and contrast flavors.

How to Find the Quality of Grappa?

When evaluating Grappa’s quality, several key indicators are to be considered. These factors can help you identify well-crafted Grappas that showcase the best characteristics of the grape varieties used and the distillation process. Here are some quality indicators to look for:

Grape Source and Varieties: Grappa quality starts with the grape pomace. High-quality Grappas are often made from premium grape varieties well-suited for distillation.

Production Process: Quality Grappa producers adhere to traditional methods and use quality distillation equipment to ensure proper extraction of flavors and aromas.

Producer Reputation: Reputable and established producers with a history of crafting high-quality spirits will likely offer Grappas that meet certain standards.

Aging: Some Grappas are aged in wooden barrels to develop additional complexity. Well-aged Grappas often have smoother profiles and more intricate flavors.

Aroma: A quality Grappa should have a pleasant and inviting aroma, balanced fruit, floral, and sometimes herbal or spicy notes.

Flavor Complexity: Grappa’s flavor profile should be multi-dimensional, showcasing a range of flavors that harmonize well together.

Smoothness: A well-made Grappa should be smooth on the palate, with a balanced alcohol presence that doesn’t overwhelm the flavors.

Finish: A quality Grappa will have a satisfying finish that lingers pleasantly, showcasing the depth and complexity of the spirit.

Brandy Regulations

Grappa is a unique spirit with specific regulations governing its production in Italy. These regulations ensure that Grappa is made traditionally and controlled to maintain its quality and authenticity. The regulations for Grappa production are set by the Italian government and the European Union, and they cover various aspects of the production process. Here are some key regulations for Grappa:

Raw Materials: Grappa must be produced exclusively from grape pomace, which includes grape skins, seeds, stems, and sometimes even pulp. No other raw materials are allowed.

Geographical Indication: To be labeled “Grappa,” the spirit must be produced in Italy. This geographical indication emphasizes the link between the spirit and its Italian heritage.

Distillation: Grappa must be obtained through the distillation of grape pomace. The distillation must occur within 24 hours of pressing the pomace to preserve its freshness.

Alcohol Content: Grappa must have a minimum alcohol content of 37.5% ABV (alcohol by volume) after distillation.

Copper Stills: Traditional copper stills are often used for Grappa distillation. These stills help capture the desired flavors and aromas from the grape pomace.

No Added Flavors or Additives: Adding any flavors, colors, or additives to Grappa is not allowed. Its character should come solely from the grape pomace and the distillation process.

Labeling: Grappa labels must provide information about the producer, the geographical origin, the grape varieties used, and the alcohol content. The label should also indicate that the spirit is made from grape pomace.

Pomace Origin: The grape pomace used for Grappa production can come from various sources, including wineries and other authorized establishments.

Quality Control: Grappa production is subject to quality control measures to ensure that it meets the standards set by regulations. This includes sensory evaluation and analysis.

Difficulty Level

The difficulty level of producing Grappa can vary based on factors such as the producer’s experience, equipment, grape pomace quality, and desired style of Grappa. Grappa production involves multiple steps, including fermentation, distillation, and potentially aging, each requiring careful attention to detail. Here’s an overview of the factors that influence the difficulty level:

Experience and Expertise: Distillation requires skill and experience to achieve consistent results, especially with traditional pot stills. Mastering the art of distillation takes time and practice.

Fermentation: Managing the fermentation process to convert sugars in the grape pomace into alcohol requires knowledge of yeast strains, temperature control, and sanitation.

Distillation: Distilling Grappa involves separating alcohol from the grape pomace and requires knowledge of the distillation process, including understanding the “heads,” “hearts,” and “tails” fractions.

Equipment: The still used can affect the difficulty level. Traditional pot stills require more attention and control compared to column stills.

Grape Pomace Handling: Proper handling of grape pomace, including storing it properly and processing it promptly, is crucial to obtaining the desired flavors and aromas.

Quality Control: Ensuring consistent quality and flavor profile across batches requires ongoing quality control measures.

Regulations and Compliance: Adhering to the legal regulations and standards for Grappa production adds complexity.

Total Preparation Time

The total preparation time for Grappa can vary depending on several factors, including the specific production methods, fermentation duration, distillation process, and whether aging is involved. Generally, Grappa production involves several stages spanning a few weeks to several years. Here’s a breakdown of the typical preparation time for Grappa:

Grape Harvest and Pomace Preparation

  • Time: 1 day (immediate processing is important to preserve freshness)
  • Grape harvest and pressing of the grapes to extract juice for winemaking. The leftover grape pomace is collected for Grappa production.


  • Time: About 1 to 2 weeks
  • The grape pomace is fermented to convert sugars into alcohol, creating a crude wine-like substance.


  • Time: 1 to 2 days (including setup, distillation runs, and cleaning)
  • The fermented pomace is distilled to separate the alcohol from impurities. This process is typically completed within a day or two.

Aging (if applicable)

  • Time: Several months to years (optional)
  • If Grappa is aged, it is transferred to wooden barrels for maturation. Depending on the desired flavor profile, aging can range from a few months to several years.

Bottling and Packaging

  • Time: 1 to 2 days (including filtering, dilution, and bottling)
  • After aging (if applicable), the Grappa is filtered, diluted to the desired bottling strength, and then bottled. Labels and packaging are added.


The yield of Grappa can vary significantly based on factors such as the type of grape pomace used, the efficiency of the distillation process, and whether any additional processing or dilution is involved. Generally, Grappa production results in a smaller quantity of spirit than the grape pomace volume.

As a rough estimate, the yield of Grappa from grape pomace is typically around 5% to 10% of the initial weight of the pomace. This means that if you start with 100 kilograms of grape pomace, you might end up with approximately 5 to 10 liters of Grappa, depending on various factors.

It’s important to note that the yield can be influenced by the grape variety, the pomace’s moisture content, the distillation process’s efficiency, and the producer’s specific methods. Additionally, different types of grapes and different parts of the grape (skins, seeds, stems) can yield varying amounts of alcohol and flavors.

What are the Ingredients in Grappa?

Grappa is a distilled spirit traditionally made from grape pomace, consisting of grape skins, seeds, stems, and sometimes even pulp. The main ingredient in Grappa is grape pomace, and the production process involves fermenting and distilling these grape remnants to create the spirit.

In addition to grape pomace, the only other ingredient typically used in Grappa production is water. Water might be added during the distillation process to adjust the alcohol content or during the dilution process when preparing the Grappa for bottling. However, it’s important to note that Grappa is not typically flavored with additional ingredients like botanicals or fruits, as it focuses on capturing the essence of the grape pomace.

In summary, the primary ingredients for Grappa are:

  • Grape Pomace: The leftover grape skins, seeds, stems, and sometimes pulp after the winemaking process.
  • Water: Used for various purposes during the production process, including dilution.

What are the Tools Used in Making Grappa?

  • Grape Pomace Collection Tools
  • Fermentation Equipment
  • Distillation Equipment
  • Condenser
  • Collection Vessels
  • Thermometers and Hydrometers
  • Wooden Barrels
  • Bottling Equipment
  • Pipettes or Graduated Cylinders
  • Cleaning Supplies
  • Quality Control Tools
  • Safety Gear

How is Grappa Made?

Making Grappa involves several steps, from collecting grape pomace to distillation and, if desired, aging. Here’s a general overview of the steps for making Grappa:

Grape Pomace Collection and Preparation

After grapes are pressed for winemaking, the leftover grape pomace (skins, seeds, stems) is collected. It’s important to process the pomace quickly to maintain its freshness and prevent spoilage.


The grape pomace is transferred to fermentation vessels, where it undergoes fermentation. Natural or added yeasts convert the sugars in the pomace into alcohol, creating a crude wine-like substance.


The fermented pomace is distilled to separate the alcohol from the impurities. This is typically done using pot stills or column stills. The distillation process involves heating the mixture and collecting different fractions of alcohol based on boiling points.

Fraction Collection

During distillation, the distillate is collected in different “fractions” known as the “heads,” “hearts,” and “tails.” The “hearts” fraction, containing the desired alcohol and flavors, is the most important part of making Grappa.

Dilution (if applicable)

The distilled Grappa may be diluted with water to achieve the desired alcohol content before bottling. This step is crucial for achieving the proper balance and flavor.

Labeling and Packaging

Grappa bottles contain information about the producer, origin, grape varieties used, and alcohol content. The packaging is designed to reflect the quality and character of the Grappa.

Quality Control

Quality control measures ensure the Grappa meets the producer’s standards. Sensory evaluation and analysis are conducted to maintain consistency and quality.

How is Grappa Different from Others?

Grappa and other brandies are both distilled spirits, but they have distinct differences in ingredients, production methods, and regional associations. Here are some key ways in which Grappa differs from other types of brandies:


  • Grappa: Grappa is made from grape pomace, which includes the grape skins, seeds, stems, and sometimes pulp left over after winemaking. It is a unique Italian spirit that captures the essence of grape remnants.
  • Other Brandies: Other brandies can be made from various base ingredients, including grapes, fruits (like apples and pears), and even fermented fruit juices or wines.

Origin and Regional Identity

  • Grappa: Grappa is closely associated with Italy and is protected by geographical indication regulations. It can only be labeled as “Grappa” if produced in Italy.
  • Other Brandies: Brandies are produced in many countries worldwide, each with its traditions and regulations. Examples include Cognac from France, Armagnac from Gascony, and American brandies.

Production Process

  • Grappa: Grappa is made by distilling grape pomace. The grape solids are fermented and distilled to extract alcohol and flavor compounds. The distillation process plays a significant role in shaping the final product’s characteristics.
  • Other Brandies: Other brandies are typically made by fermenting fruit juices or wines and then distilling them. The distillation process can vary based on the type of fruit used.

Flavor Profile

  • Grappa: Grappa’s flavor profile is closely tied to the grape varieties used and the distillation process. It can have various aromas, from fruity and floral to herbal and spicy.
  • Other Brandies: The flavor of other brandies depends on the base ingredient used. For example, grape-based brandies like Cognac can have fruity and oaky flavors, while fruit-based brandies can showcase the unique characteristics of the chosen fruit.


  • Grappa: While Grappa can be aged in wooden barrels, it’s not a requirement. Aged Grappas can develop complex flavors from the wood, but unaged Grappas also offer distinct characteristics.
  • Other Brandies: Many brandies, such as Cognac and Armagnac, are aged in oak barrels for extended periods, often resulting in rich and nuanced flavors.

Cultural Significance

  • Grappa: Grappa symbolizes Italian culture and craftsmanship, often enjoyed as a digestif and associated with convivial gatherings.
  • Other Brandies: Other brandies hold cultural significance in their respective regions. For example, Cognac is celebrated as a luxury spirit with a rich history.

Types of Grappa 

Grappa comes in various styles and types, each offering a unique flavor profile and character. The types of Grappa can be categorized based on factors such as the grape varieties used, production methods, aging processes, and regional variations. Here are some common types of Grappa

Young Grappa (Grappa Giovane)

This is an unaged Grappa that is bottled shortly after distillation. It retains the raw and vibrant characteristics of the grape pomace, offering a clear and intense aroma.

Aged Grappa (Grappa Invecchiata)

Aged Grappas are matured in wooden barrels, often oak, for a certain period. The aging process adds complexity, smoothness, and flavor nuances to the spirit.

Single Varietal Grappa (Grappa Monovitigno)

Grappa is made from a single grape variety. It showcases the distinct characteristics of that specific grape and its terroir.

Blended Grappa (Grappa Blend)

Blended Grappas are created by combining grape varieties or vintages to achieve a balanced and harmonious flavor profile.

Aromatic Grappa (Grappa Aromatica)

These Grappas are infused with aromatic herbs, spices, or botanicals during or after distillation, adding unique flavors and aromas.

Barrique or Wood-Aged Grappa

Grappa aged in wooden barrels, often oak. The wood imparts flavors and aromas to the spirit, creating a more complex and rounded profile.

Riserva Grappa

This term often refers to aged Grappas that have been aged for a longer period, usually exceeding the minimum aging requirements. Riserva Grappas tends to be more refined and complex.

Cru or Single Vineyard Grappa

Grappa is made from grapes sourced from a specific vineyard or designated area, showcasing the influence of that terroir on the final product.

Traditional Method Grappa

Grappa is made using traditional methods, often employing copper pot stills and adhering to traditional production techniques.

Flavored Grappa (Grappa Aromatizzata)

Flavored Grappas are infused with natural flavorings, such as fruits, herbs, or spices, to create unique and aromatic variations.

Craft or Artisanal Grappa

Grappa is produced by small-scale, independent distilleries prioritizing traditional methods and craftsmanship.

Best Grappa Brands

Several high-quality and renowned brands produce Grappa. Here are some well-known Grappa producers known for their commitment to craftsmanship and producing exceptional spirits:


Nonino is one of the most respected Grappa producers in Italy. They are known for their innovative approaches to distillation and aging, resulting in a range of premium Grappas with diverse flavors.

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Berta is a family-owned distillery that has been producing Grappa for generations. They are known for their artisanal production methods and dedication to producing high-quality spirits.

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Marolo is famous for its single-varietal Grappas made from specific grape varieties. Their distillation techniques aim to capture each grape’s unique aromas and flavors.

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Jacopo Poli

Jacopo Poli is known for its traditional approach to Grappa production, combining modern techniques with respect for tradition. They produce a range of Grappas, each with distinct characteristics.

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Nardini is one of the oldest Grappa producers in Italy, with a history dating back to the late 18th Century. They offer a variety of Grappas, including aged expressions.

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Bepi Tosolini

Bepi Tosolini is recognized for its innovative and modern approach to Grappa production, resulting in various unique and flavorful expressions.

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Bonollo is a historic Grappa producer with a wide range of products, from traditional Grappas to aged and flavored varieties.

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Other brands you might like sipping are: 

  • Distilleria Caffo
  • Pisoni
  • Castagner
  • Gualco
  • Pellegrini
  • Inga
  • Villa de Varda
  • Romano Levi
  • Pilzer
  • Zanin

Cultural References 

Grappa holds significant cultural references and associations, especially in Italy, where it is deeply ingrained in the country’s history, traditions, and social gatherings. Here are some cultural references and aspects of Grappa:

Italian Heritage

Grappa is a quintessential Italian spirit that reflects the country’s rich winemaking and culinary traditions. It’s often associated with the friendliness and hospitality of Italian culture.

Digestif and Social Ritual

In Italy, Grappa is commonly enjoyed as a digestif after a meal. It’s seen as a way to aid digestion and promote relaxation. Sharing a glass of Grappa with friends or family often extends a meal’s social experience.

Traditional Craftsmanship

Grappa production is viewed as an art form that requires skill and craftsmanship. Many Italian distilleries emphasize traditional methods and meticulous attention to detail, aligning with the broader appreciation of handcrafted products.

Rural Roots

Grappa’s origins are rooted in rural winemaking communities. It was initially a way to utilize grape pomace, making the most of the harvest and preventing waste.

Celebration and Festivals

Grappa festivals and events celebrate the spirit’s heritage in various Italian regions. These events often feature tastings, traditional music, and cultural displays.

Gastronomic Pairings

Grappa is often paired with traditional Italian desserts and cheeses. This pairing enhances the dining experience by complementing flavors and aiding digestion.

Cultural Iconography

Grappa has become an iconic symbol of Italian culture. Images of vineyards, grape clusters, and traditional distillation equipment often connect the spirit to the Italian countryside.

Vineyard Tours and Tastings

In regions where Grappa is produced, such as Veneto and Piedmont, vineyard tours and Grappa tastings offer visitors an immersive experience into the local winemaking and distillation heritage.

Art and Literature

Grappa is referenced in Italian literature, music, and art, often portraying the spirit as a symbol of camaraderie, tradition, and regional identity.

Culinary Symbolism

Grappa is sometimes incorporated into Italian cuisine as an ingredient in sauces, desserts, and other dishes, showcasing its versatility beyond just a drink.

Grappa Cocktails

Grappa is primarily enjoyed as a straight spirit or a post-dinner digestif in most cases due to its strong and distinct character. However, its unique flavors and aromas can also be incorporated into creative cocktail recipes. Here are a few recipe variations that showcase the versatility of Grappa:

Grappa Sour


  • 2 oz Grappa
  • 1 oz freshly squeezed lemon juice
  • 3/4 oz simple syrup
  • Fill a shaker with ice.


  • Add Grappa, lemon juice, and simple syrup.
  • Shake well and strain into a rock glass filled with ice.
  • Garnish with a lemon twist.

Grappa Spritz


  • 2 oz Grappa
  • 3 oz Prosecco (or sparkling wine)
  • 1 oz soda water
  • Orange slice for garnish


  • Fill a wine glass with ice.
  • Add Grappa and Prosecco.
  • Top with soda water and gently stir.
  • Garnish with an orange slice.

Grappa Old Fashioned


  • 2 oz Grappa
  • 1/2 oz simple syrup
  • 2 dashes of Angostura bitters
  • Orange peel for garnish


  • In a mixing glass, muddle the simple syrup and bitters.
  • Add Grappa and ice, and stir until well chilled.
  • Strain into a rock glass with a large ice cube.
  • Express the oils from an orange peel over the drink and use it as a garnish.

Grapa Espresso Martini


  • 1 oz Grappa
  • 1 oz vodka
  • 1 oz coffee liqueur
  • 1 oz freshly brewed espresso


  • Fill a shaker with ice.
  • Add Grappa, vodka, coffee liqueur, and espresso.
  • Shake well and strain into a chilled martini glass.
  • Optional: Dust with cocoa powder or espresso beans for garnish.

Grapa Collins


  • 1 1/2 oz Grappa
  • 1 oz freshly squeezed lemon juice
  • 3/4 oz simple syrup
  • 2 oz soda water
  • Lemon slice for garnish


  • Fill a Collins glass with ice.
  • Add Grappa, lemon juice, and simple syrup.
  • Stir well and top with soda water.
  • Garnish with a lemon slice.

Remember that Grappa is a strong spirit, so its distinct flavors will shine through even in cocktails. Adjust the ratios and ingredients according to your preferences. Cheers!!






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