Ve.n.to
Grappa with lemon, honey and chamomile. An Italian sour that leans herbal instead of sweet — and the full stops are part of the name, not a slip.
5ozRocks / Old-Fashioned holds 5 oz of liquidShort glass built over ice. Half its volume is ice, so liquid stays low.Build
| Grappa | 1 ½ oz45 ml1 oz30 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| Lemon juice | ¾ oz22 ml½ oz15 ml1 oz30 ml1 ⅛ oz35 ml1 ½ oz45 ml |
| Honey Syrup | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| Chamomile Cordial | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| Egg white | 1 (optional) |
Rescaled to your 1 oz30 ml pour. Written around 1 ½ oz45 ml.
Already built on your 1 ½ oz45 ml pour.
Rescaled to your 2 oz60 ml pour. Written around 1 ½ oz45 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 ½ oz45 ml.
Rescaled to your 3 oz90 ml pour. Written around 1 ½ oz45 ml.
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Preparations
Place 1 ½ cups of water in a saucepan and bring it to a boil. Add 1 ½ cups honey and cook until it is just runny. Remove the pan from heat and let the syrup cool before using or storing.
Steep four tablespoons of dried chamomile in two cups of just-boiled water for fifteen minutes, then strain. Stir in two cups of sugar while it is still warm until it dissolves, and a teaspoon of citric acid to hold it. Cool completely and bottle. Keeps in the fridge for two weeks.
Method
- Add everything to a shaker with no ice and shake hard — longer if you are using the egg white.
- Add ice and shake again until cold.
- Strain into a rocks glass over fresh ice.
- Grate lemon zest over the top and add a couple of white grapes.
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