Grapparita

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

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• Method: shake
• Glass: Coupe glass
• Ice: Ice
• Garnish: Lemon zest twist (expressed & discarded) & lime wedge on rim
• ABV: 18%

Ingredients

• Bepi Tosolini Grappa di Moscato — 1⅔ oz (50 ml)
• Pallini Limoncello liqueur — ¾ oz (25 ml)
• Lemon juice (freshly squeezed) — ¾ oz (25 ml)
• Sugar syrup — ¼ oz (5 ml)
• Pasteurised egg white — ⅓ oz (10 ml)

How to make it

1. SHAKE all ingredients with ice.
2. Strain back into shaker.
3. DRY SHAKE (without ice) and fine strain into chilled glass.

A cocktail with grappa and limoncello, served with lemon zest.

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