Grappa Sour
Brandy · Coupe
Italy's after-dinner pomace brandy given the egg-white sour treatment — grappa's grape-skin funk balanced by lemon and silky foam. A Piedmont postprandial.
| Glass | Coupe |
| Garnish | None |
| ABV | 24% |
| Category | international |
| Flavor | grape, silky, italian, after-dinner |
Ingredients
- Grappa2 oz
- Fresh Lemon Juice0.75 oz
- Honey Syrup0.5 oz
- Egg White1 piece
- Lemon Peel1 twist
Method
- Dry shake grappa, lemon juice, honey syrup, and egg white
- Add ice and shake hard until frothy
- Double strain into chilled coupe
- Garnish with lemon peel
Pro Tips
- Use a grappa bianca (unaged) — the aged versions are too oaky and fight the citrus.
- Egg white makes this drinkable; without it, grappa's rough edges cut through.
- Nonino or Jacopo Poli are both reliably smooth; avoid the cheap-tourist-gift grappas.