The best grappa cocktails

Put usual drinking habits aside for a moment and step outside the box. Give your aperitivo or after-dinner drink an extra kick and, with a nod to tradition, rediscover Italy’s flagship spirit. From caffe corretto to modern mixology, from regional copper stills to cocktail bars worldwide: grappa is heritage, but also research and innovation. While people often associate it with a neat post-dinner sip during the colder months, it also has the power to cool down warm summer evenings in fresh, original cocktails. It is versatile, though it demands skill: grappa-based cocktails are the latest challenge for bartenders eager to experiment.

Italy’s first distillery was founded in 1779 by the Ponte Vecchio in Bassano: Bortolo Nardini began distilling and selling his spirit with a permanent alembic still, establishing the country’s very first distillery. Today, more than two centuries later, Grappa Bianca Nardini is an industry icon, flanked by a range of top-quality spirits from the same family. A blend of craft and passion passed down through generations.

Known for its rounded, complex profile with floral and fruity aromas enhanced by triple distillation of multi-varietal pomace, Nardini’s grappa is the starting point for our selection of grappa-based cocktails. Here is a list of our favourites and the latest creations from Distilleria Nardini (complete with recipes to order at the bar or mix at home) to elevate your evenings with friends.

Paloma Nardini

A fresh twist on the classic tequila-based drink from Jalisco, the Paloma Nardini builds a bridge between Italy and Mexico. To prepare it, fill a highball glass with ice, pour in Grappa Bianca Nardini, lime juice, agave syrup and Scortese Bitter Citrusy BIO, which brings a zesty Mediterranean touch. Stir well and garnish with a grapefruit wedge.

Paloma Nardini recipe:

• 50 ml Grappa Bianca Nardini;
• 25 ml fresh lime juice;
• 95 ml Scortese Bitter Citrusy Bio;
• agave nectar;
• grapefruit wedge.

Bassano Mule

A twist on the popular Moscow Mule, invented in New York in the early ’40s of the ’900s. In this Bassano version, which still keeps a tart kick, grappa (rather than vodka) is paired with ginger beer. Fill a mug with ice, combine the grappa with the lime juice, then go generous with the ginger beer. Garnish with mint leaves for a fresh aroma.

Bassano Mule recipe:

• 40 ml Grappa Bianca Nardini;
• 120 ml Ginger Beer;
• 20 ml lemon juice;
• fresh mint leaves.

Negrini Cocktail

The Negrini Cocktail is a rebellious, aromatic cousin of the classic Negroni, replacing gin and bitter with Nardini’s own creations. Fill a glass with ice, pour in Bitter Chinato Nardini for citrusy, herbal and spicy notes, then add an equal measure of your favourite red vermouth. Finish with grappa and garnish with orange peel.

Negrini Cocktail recipe:

• 20 ml Grappa Bianca Nardini;
• 40 ml Bitter Chinato Nardini;
• 40 ml Vermouth Rosso;
• orange peel.

VE.N.TO

VE.N.TO is the first grappa-based cocktail recognised by the IBA (International Bartenders Association), added in 2020. Smooth and subtly sweet, it makes an ideal drink to wrap up an evening with friends. To prepare it, shake the ingredients with ice, strain into a low tumbler filled with ice, and garnish with lemon peel and grapes.

VE.N.TO recipe:

• 45 ml Grappa Bianca Nardini;
• 22.5 ml fresh lemon juice;
• 15 ml honey mix (replace water with chamomile);
• 15 ml chamomile cordial;
• 10 ml egg white (optional).

Grapparinha

For a Brazilian-style after-dinner drink, opt for a Grapparinha, a modern take on the caipirinha, which traditionally uses Cachaça. Cut the lime into eight wedges; muddle them with the sugar syrup in an old-fashioned glass using a muddler. Add the Grappa Bianca and stir. Fill the glass with crushed ice and stir again. Garnish with lime slices and enjoy this wonderfully refreshing drink.

Grapparinha recipe:

• 50 ml Grappa Bianca Nardini;
• 15 ml cane sugar syrup;
• 1 fresh lime;
• lime slices.

Garda Collins

The Collins family welcomes a new member: the Garda is sharp and refreshing, served in a tall glass over ice. Pour in the grappa, followed by an equal measure of Acqua di Cedro Nardini, a crisp citrus liqueur. Add lemon juice and simple syrup, then top up with soda. Stir and garnish with lemon peel.

Garda Collins recipe:

• 22.5 ml Grappa Bianca Nardini;
• 22.5 ml Acqua di Cedro Nardini;
• 30 ml lemon juice;
• 15 ml liquid sugar;
• soda water to top up;
• lemon slice.