|Grappa tasting at Fattoria Casaloste, Tuscany|
Ohhhh Grappa. I have a love/hate relationship with this Italian drink. Most 4 hour dinners and parties I’ve attended in Italy end in trying to sip a shot of this firewater. I vaguely remember a priest pulling a bottle out of his backpack while studying abroad in college. Father Bruno, always a wild one. Grappa is made by distilling the skins, pulps, seeds and stems left over from winemaking and is 70-120 US proof. I’ll try anything to tread a little lighter on this planet even if it means drinking Grappa.
If grappa makes your face contort like my aunt’s above try Limoncello. It’s delicious when chilled in the freezer, drizzled on top of vanilla ice cream or my favorite way at B&B Ristorante ~ Grilled Octopus with Spicy Limoncello Vinaigrette in Las Vegas.
What’s your favorite cocktail for the holiday weekend?
(link for Fattoria Casaloste a gorgeous spot for an afternoon of tasting and lunch under the grapevines.)
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