In this homage to Italy, Vincenzo Marianella merges two of the country’s most beloved beverages: grappa and Lambrusco.
2 oz. grappa
1 oz. Lambrusco syrup
¾ oz. fresh lemon juice
¾ oz. fresh egg white (pasteurized, if you like)
Tools: shaker, strainer
Garnish: Angostura bitter drops
Shake all the ingredients together with ice in a shaker tin. Strain into a cocktail glass and garnish.
Lambrusco Syrup: Combine 1 cup of granulated sugar and 1 cup of Lambrusco wine. Bring to a boil and reduce heat to a simmer. When the sugar has dissolved and the liquid is clear, remove from the heat and let cool. Store in the refrigerator when not in use.
Vincenzo Marianella, Rossoblu, Los Angeles
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