Grappa & Ginger Highball

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: build
• Glass: Highball (max 10oz/300ml)
• Ice: Ice in the glass
• Garnish: Lime wedge squeezed & dropped into drink
• ABV: 11%

Ingredients

• Bepi Tosolini Grappa di Moscato — 1 oz (30 ml)
• Bob's Vanilla bitters — 6 drop
• Thomas Henry Ginger Ale — 3 oz (90 ml)

How to make it

1. Fill a highball glass with ice.
2. Pour Bepi Tosolini Grappa di Moscato into the glass.
3. Add Bob's Vanilla bitters.
4. Top with Thomas Henry Ginger Ale.
5. Briefly stir the mixture.

A refreshing cocktail with grappa and ginger ale.

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