NARDINI GRAPPA HANDBOOK - UK EDITION by Studio Spark

FEATURING 45 COCKTAIL RECIPES

THE

G R A P PA HANDBOOK

BY N I C K H O P E W E L L S M I TH IN ASSOCIATION WITH THE NARDINI DISTILLERY

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THE

G R A P PA HANDBOOK

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Contents Introduction 4 Origins of Grappa 7 Understanding Grappa 11 Wood-aged...or not? 12 Interesting Varieties 14 Distillation, the Nardini way 16 Grappa: fully-sustainable production 21 How Grappa got its name 23 Grappa Tales with Dale DeGroff 24 Cocktails 26 Great taste combinations 119 Cooking with Grappa 120 Bassano del Grappa – old town with new spirit 122 Grappa...the Nardini portfolio 128 Grappa Selezione Bortolo Nardini 144 Liquori...sweet indulgence 156 Bitter-sweet – the Italian aperitivo 166 Bitter..and not so bitter. That’s Amaro! 176 Credits & Acknowledgements 188

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Introduction Welcome to this, the second edition of The Grappa Handbook. When my old friend Marcin Miller and I put together the first edition, a little over ten years ago, we not only set out to illustrate the cultural importance of grappa, but the passion and care that lies behind the better examples of the distillate. After all, grappa is Italy’s national spirit. Just like whisky is for Scotland, bourbon for the USA and tequila for Mexico. Some would volunteer rum for the Caribbean, vodka for Russia and even gin for England, but both by their areas of production and by statute, these other spirits are not tied so tightly to a single national identity. Given Italy’s widely acknowledged position at the very peak of the world’s gastronomic hierarchy, it continues to be incredible that so many people are still unaware of grappa and how good it can be. Just like whisky started out as a drink to warm crofters through bitter winters in Scottish glens, grappa originally helped herdsmen survive extreme cold in the foothills of the Alps. If both spirits share the same rustic provenance, both have evolved through the centuries to become– under the skilled guidance of expert distillers – exquisite and very special. Both whisky and grappa enjoy a similar diversity of styles and both are essentially digestive drinks, yet in the hands of good mixologists, either can perform as an excellent ingredient in cocktails.

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Fully independent and still family-owned since 1779, Nardini is Italy’s oldest distiller. Not only is Nardini famous for grappa in the traditional style, but one of Italy’s leading producers and thus an ideal focus – and sponsor - for a book of this kind. At the same time, as the family’s new ‘Selezione Bortolo Nardini’ range of fine grappa indicates, the firm is equally capable of creating more delicate and fragrant examples of the spirit, albeit blessed with the distiller’s customary hallmark of prolonged flavour. For me – and for Nardini – David Broom’s tasting notes for these products have proved especially revelatory, so our sincere thanks to David for allowing us to share his observations more widely. The Nardini drinks portfolio is by no means limited to grappa. Whilst they originally shared a grappa spirit base, both in this century and for much of the last, the majority of the family’s aperitivi and liqueurs have been made using a neutral grain spirit. As well as supporting a more balanced taste profile, this delivers products better suited to partnering other spirits in mixed drinks, as – hopefully - the cocktails compiled in this book reveal.

Nick Hopewell-Smith Bassano del Grappa, Veneto, Italy.

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A handful of grape pomace, the raw material used to make grappa

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The Origins of Grappa Spirits are distilled from a wide range of fermentable organic materials. Whisky is made from grains, while rum employs sugarcane molasses or honeys. Most brandies come from fermented fruits or wines. Vodka can be made from grains, potatoes or sugar beet molasses. Grappa, like its French cousin, ‘marc’ is derived from the skins, seeds and pulp of grapes, typically after most of the juice has been extracted to make wine. This raw material is called variously ‘pomace’ or ‘vinaccia’. Whilst their likely birthplace was probably the Middle East in the 8th century, the first spirits were produced for medical purposes, and grappa is no exception. In the 10th century, the Medical School of Salerno codified the rules for the concentration of alcohol through distillation and prescribed its use as a cure for various diseases. Since grapes and their residues were cheap and widely available in many of the regions that now make up Italy, they were the obvious home-grown choice for distilling spirits. No-one knows for sure when the first grappa was made, although it is mentioned in documents dating from the mid-14th century. Nevertheless, by the end of the 15th century, grappa was not only being exported from Italy, but production was licensed, with taxes levied on distillates from wine and grape pomace.

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For many centuries, no distinction was made between distillates obtained from grapes and those obtained from other kinds of fruit. Only in the early 18th century, did grappa become a distinct product with its own set of special characteristics. Grappa has been protected and regulated by national and EU laws since 1989. In fact, only grappa distilled in Italy, or in the Ticino region of Switzerland and made from Italian grape pomace, can legitimately be called grappa. While every region of Italy will claim superiority for its wines, it is generally agreed that the best grappa comes from the north of Italy and more precisely, from: Friuli; Lombardy; Piedmont; Trentino-Alto Adige and Veneto. While this is partly due to the concentration of leading distillers in the area, the cooler weather and the altitude combine to ensure that the acid in the grapes degenerates more slowly, which helps to produce higher quality pomaces for distillation purposes. However, most agree that the flavour characteristics that are self-evident in wines derived from specific grape varieties are effectively masked by the distillation process. Arguably, the one exception to this rule is the exceptionally floral Moscato (Muscat) grape, most notably when it is used to make a single grape varietal grappa. While diligence and skill in the distillation process are paramount, the quality of any grappa is determined by the condition of the pomaces from which it is made. It is especially important that these pomaces are fresh and moist. Antonio Guarda-Nardini â&#x20AC;&#x201C; one of the four members of the Nardini dynasty that run the family-owned distillery â&#x20AC;&#x201C; has a simple method he uses to detect the quality of the pomaces used to make any grappa. You just rub a small amount of the spirit on the back of your hand for a few seconds and then inhale the aroma. Irrespective of the taste of the grappa itself, the smell instantly reveals the precise condition of the pomace used to make it and whether it was fresh or stale. It also follows that in order to be fresh and slightly moist, the pomace needs to be supplied locally and sourced from local vines. If the quality of the raw material provided by the

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winegrower is critical, his skill as a winemaker is not. It is a huge mistake to assume that a grappa label branded with the name of a famous winemaker or wine will have any bearing on the quality of the distillate in the bottle. Quite the reverse. Most great red wines are heavily pressed and as a result, the resulting pomace is too dry for optimum distillation purposes. At the same time, it is more than likely that the winemaker is transporting pomaces halfway across Italy to a contract distiller in order to have the grappa produced and bottled. If one canâ&#x20AC;&#x2122;t begrudge the wish of any successful winemaker to exploit his or her fame, instances of this kind donâ&#x20AC;&#x2122;t help to lessen the confusion and misunderstanding that have dogged the assimilation of grappa in territories beyond its Italian borders.

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Understanding Grappa Grappa is the source of a great deal of confusion, misunderstanding and even prejudice - most typically from outside Italy. It’s not hard to see why. If there are 126 grappa distilleries in Italy, there is something of a tradition for home distillation, the result of which ends up on the tourist’s table from time to time - and with varying consequences. Moreover, much of the grappa available in export markets has been of questionable quality. While it can be as little as 37.5% in order to achieve the official grappa appellation, low alcohol varieties – like their gin and vodka counterparts – were created for exporting to countries where spirits are the subject of punitive tax based on alcohol content. Such products are, by their very nature, poor ambassadors for any spirit, because they have been conceived to achieve the lowest possible retail price, with no thought of creating enthusiasm or loyalty. One of the most depressing experiences for any grappa lover is to be pleasantly surprised by the spirit’s appearance on a drinks menu in an Italian-style restaurant chain, only to find it is the cheapest possible example. Of course, grappa is only on the list because the restaurant is trying to appear authentic. Anyone that tries the product can only be disappointed or misled. A tremendous shame for the consumer and a disaster for the spirit’s reputation. Fortunately, we are now living in an era where quality matters more than quantity. Whisky aficionados are seeking out cask strength spirits that they can dilute at home and discerning gin drinkers have stopped buying some of the big name brands that have been stealthily reducing their alcohol content over the years. Meanwhile, modern grappa fans are discovering that the best examples of the genre are often comparatively high in alcohol, and rarely less than 40% alcohol by volume.

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Wood-Aged or Not? When most people think of a grappa, they picture a clear spirit. Nardini’s Bianca Grappas, for example, are harmonised for 12 months in steel tanks before they are blended into drinking strength for bottling. The moment a grappa is aged in a wood cask, like any spirit, it begins to absorb the characteristics of the wood that contains it, be it oak or for that matter, one of any number of wood types. In the late 1940’s, Nardini became the first distiller to market wood-aged grappa. In the modern era, boutique grappa distillers have experimented with a wide range of ‘barriques’ including apple and cherry. The most obvious change is appearance and aged grappas can vary from a light straw colour to a much darker hue, depending on the wood used or the length of time it spends in the barrel. Wood also changes the taste of the spirit, making it softer and sweeter on the palate, while adding a warmth to the swallow that many find reassuring, possibly because it reminds them of more familiar drinks, such as whisky or brandy. Aged grappas can be termed ‘invecchiata’ (12-18 months) ‘stravecchia’ (18 months +) or ‘riserva’ (also 18 months or more). As a rule, rather like rum, grappa benefits from gentle ageing, anything from 8 months to five years in oak casks being the norm. Some excellent grappa variants can spend a much longer time in the barrel. Closer to brandy or armagnac in style, these are firmly in the after-dinner-drink category. Nardini has always used oak barrels sourced from the same forest in the Slavonia region in East Croatia. After initial ageing in new oak, the grappa is evaluated for colour and taste and then transferred to older barrels. These are re-used constantly, but typically discarded after 20 years. Some brands experiment with charred, seasoned or re-surfaced casks, but not Nardini.

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Interesting Varieties Flavoured grappas have been popular in Italy for centuries, pre-dating the rather more precious approach to grappa encouraged by boutique distillers during the 1970’s. These are also subject to strict regulation and all flavours must be totally natural infusions and make use of herbs, nuts and fruits indigenous to Italy. One of the most traditional varieties is ‘Ruta’. While the bitter-flavoured rue herb is still employed in a range of modern homeopathic treatments, it enjoys rather more mythical status as an aphrodisiac. Such provenance should not prevent experimentation on the part of anyone keen to explore the wider grappa genre. Nardini Ruta is a firm favourite for many grappa connoisseurs, not least the cocktail king himself, Dale DeGroff. Natural nut flavours – sourced from Italian almond or hazelnut trees – have become increasingly popular, partly because of their excellence in partnership with espresso, but also because of their versatility in cocktail recipes. For many, Nardini Mandorla is an excellent example of the almond variety, but it’s really a liqueur rather than a bona-fide grappa, as the drink contains a judicious amount of cherry distillate to balance the bitterness of the natural almond essence used to flavour the grappa distillate. Although they can’t be given the ‘grappa’ appellation, distillates made from whole grapes rather than grape pomace, can be very similar in style to fine grappa and often delicious. Such spirits are termed ‘Acquavite D’Uva’ and most have only been introduced within the last forty years or so. Rarely aged, the best examples are capable of revealing the idiosyncracies of individual grape varieties to a degree which pomaces cannot. While this doesn’t make ‘D’Uva’ spirits inherently ‘better’, it does make them different, interesting and certainly worth exploring.

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Two innovative Friuli-based distilleries, Nonino and Tosolini have carved out impressive reputations in this specialist arena, the latter offering an exceptional range of blended and single grape varietals under its prestigious ‘Most’ label. While this may not be ‘grappa’ in the strict sense, it would be churlish to discuss the spirit in any depth without acknowledging some of the positive aspects of its evolution in recent years. So, banish any remaining pre-conceptions you might have of ‘rocket fuel’ and silly bottle designs. Whether aged in wood, flavoured with fruit, laced with natural nut essences, spiced with herbs or enjoyed straight as a pure, young spirit, one thing must be self-evident. There is every chance that somewhere out there, a fine grappa is waiting, with your name on it.

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Distillation – the Nardini way As the guardians of what is – by some way - the biggest premium grappa brand in Italy, the Nardini family strives for total consistency. Consistency is rather more critical for a spirit than it is for wine, which we expect to vary from year to year. If such variation is one of the exciting dynamics of wine appreciation, it is something of an irritation for spirits drinkers and especially bartenders, even if several armagnac and whisky distilleries follow the wine model and market individual vintages with successful results. Interestingly, true artisan grappa producers – like Vittorio Capovilla and the late Romano Levi - have always avoided distilling single grape grappa varieties in years when they feel the fruit isn’t up to standard. For a major brand with an output of some 3.5 million bottles a year, such artistic licence may not be realistic, but all the same, Nardini are geared up to cope with disaster, with some three years of reserve stocks in tanks and barrels. Like all 16

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grape-dependent European distillers with an ancient pedigree, they learnt the hard way, when the phylloxera aphid struck in the 1860’s. Thus they share the same gratitude of all European winemakers to the United States for the phylloxera-resistant vines that saved the entire continent’s wine production from extermination. Nardini always use a blend of grape pomaces: merlot; cabernet sauvignon; pinot bianco and friulano (formerly known as tocai). A simple measure that reduces the dependence of the flavour and quality of the end product on the vagaries of any one grape. The choice of grapes is also important. If the red wine grapes impart a great deal of the flavour and character, the lightly-pressed pinot bianco and friulano are exceptionally moist. This is important, because Nardini consider moist pomace essential in distilling fine grappa, refusing dry or overfermented pomaces at the distillery gates in true ‘Man from del Monte’ fashion. THE GRAPPA HANDBOOK

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Column distillation at Monastier

Today, the pomace is delivered to Nardiniâ&#x20AC;&#x2122;s principal distillery in Monastier, some 65 km from Bassano, where they are sorted into varieties and stored in large concrete bays. These bays are covered and sealed with sand, a process which supports and preserves the natural fermentation process. The sugars, found naturally in the skins, are turned into alcohol during fermentation. Even so, the condition of the pomace is hugely important at this stage. Poorlyconserved pomace will ultimately make a significant difference to the quality of the distilled grappa, a difference detectable in the glass as well as from the back of a hand. Controlling the condition of pomace in the warmer climates of Southern Italy is problematic â&#x20AC;&#x201C; and large-scale refrigeration is unsustainable, another reason why national production is concentrated in the cooler northern regions. In late autumn, once the initial fermentation has taken place, the bays at Monastier are uncovered and the grappa distillation process begins â&#x20AC;&#x201C; and indeed continues right through until the following spring. At Nardini, a substantial 22 kilos of pomace are required to make a single litre of grappa. While the final spirit transformation process and bottling still takes place in Bassano, these days, all Nardini distillation is carried out at Monastier. Here, high strength grappa (typically 80% alcohol by volume/160 proof) is produced with two 18

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The copper ‘bain-marie’ pot still at Monastier

entirely separate distillation techniques. A ‘continuous’ doubledistillation process in steam columns is deployed to create an exceptionally clean-tasting and unadulterated spirit. This is also the distillate featured in other grappa-based drinks within the family’s portfolio. A more flavoursome spirit, displaying much of Nardini’s hallmark flavour profile, is produced ‘discontinuously’ using one of the most ancient and exacting distillation methods, the copper bain-marie still. All Nardini grappa is a delicate blend of these two different distilling techniques, a production philosophy geared to delivering perpetual consistency as well as great quality. While it is by far the slowest of the three artisanal discontinuous distillation processes in general use today, the bain-marie approach is also the purest. As its descriptive name implies, pomace distilled in a ‘bain-marie’ still is never in direct contact with any flame, nor is it ‘steamed’. This, combined with the inherently unhurried and gradual nature of bain-marie distillation, ensures the resulting spirit is not only imbued with flavour, but retains the natural aromas and essential characteristics of the original raw material. A further reason, of course, for making sure that any pomace entering the process is in absolutely prime condition. THE GRAPPA HANDBOOK

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After the two grappa distillates are combined, the resulting spirit – still around 80% abv/160% proof – is stored in steel tanks for a year. While all the grappa is then transported to the Bassano facility, what happens next varies according to each product. If the majority of the spirit heads straight into the transformation process to create Nardini’s ‘Bianca’ grappa range, each year nearly one million litres are transferred into barrels of new Slavonian oak for ageing and blending. Most are deployed in Riserva blends that are bottled at between three and five years, but there are casks in the vast underground cellars at Bassano that have been ageing for as long as sixty years. Some of these much older distillates are deployed in Riserva blends within the new Selezione Bortolo Nardini range. Rue branches are added to the blended high strength grappa to create ‘Ruta’, which enjoys a further maceration period – in steel vats – for twelve months. Before any of Nardini’s grappa products are ready for bottling, they need to enter the transformation process, a stage which sees them become the right potable strength, as well as undergo additional purification. The full-strength spirits are placed in special vats and mixed with demineralised water, until the alcohol content is reduced to the appropriate level for drinking, which is anything from 40% abv/80 proof to 60%/120 proof. However, there are still some tiny amounts of oily concentrates naturally present within the liquid. These are not easily digested and considered undesirable in the final product. To remove them, the grappa is then cooled at -10°C with fossil flours added to absorb the oils. The grappa is then filtered twice. The first filtration takes place though a steel mesh and the second through a traditional cardboard filter. Then and only then is the spirit bottled for onward distribution to the many thousands of bars, restaurants and shops that carry Nardini products.

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Grappa: fully sustainable production At Nardini, a process which was initially devised to employ leftovers from wine making now produces a remarkable range of by-products. Absolutely nothing is wasted. At the end of the distillation process, all the grape pomace is passed through a rotating, drying kiln where the seeds are separated from the skins. The seeds are sent off to have the oil extracted. Grapeseed oil is a particularly useful ingredient, since it has anti-oxidant properties that make it ideal for use in a range of foods and even cosmetics. Not only that, but the leftover grape skins are employed as a vegetable supplement in animal feed. Distilling – like winemaking – has always been considered something of an art. All the same, there are scientific methods of evaluating the quality of any potable spirit. One of the most important indicators is the absence – in the final distillate - of methyl alcohol. Nardini grappas have long been appreciated for the low levels of impurities they contain, including extremely low levels of methyl alcohol. That’s important, because it is the presence of methyl alcohol - or excessive oily deposits - in some products that continues to damage the reputation of the entire grappa genre, causing the enthusiastic drinker stomach upsets as well as headaches. In fact, Nardini are now so good at separating off the methyl alcohol, they sell it to a chemical plant in Veneto. Clearly, those of us that drink Nardini grappa at home need to make sure we do our bit for the environment and recycle the glass bottles, if we can.

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How Grappa got its name ‘Grappa’ has been the colloquial term for Italy’s pomace spirit for hundreds of years. It would appear to derive from a Latin word grappapolis which means “bunch of grapes”. Although records indicate that it has been subject to tax as far back as the 15th century, grappa, in common with most spirits, has a chequered history. Ancient brands like Nardini may span four different centuries but, from the outset, the family had enough marketing sense to differentiate their skilfully-made distillates from the bad and the downright illegal. Nardini labelled their own spirit Aquavite di Vinaccia (directly translatable as ‘water-of-life from grape pomace’) More recently, Nardini has allowed grappa to appear prominently on the label, principally to avoid any confusion with the Scandinavian spirit ‘aquavit’. Indeed, grappa only came into official parlance in 1983, when the Italian authorities implemented a national denomination for Italy’s favourite spirit. While Nardini might be flattered that Bassano del Grappa is increasingly identified as the principal source of grappa, it would seem that the name ‘grappa’ is derived neither from the town, nor even from Mount Grappa, the mountain that shadows it. Bassano only achieved its “del Grappa” suffix after World War I in recognition of the many soldiers who lost their lives on the nearby mountain. Of course, it is certain that the slopes and foothills of Mount Grappa have been plentiful with “bunches of grapes” since the times of the Roman Empire.

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Grappa Tales As a child I travelled a good deal with my family: Dad was a Navy Pilot and the rest of us got to see the world without having to join-up. The one constant in my young days was my mother’s childhood home in Westerly - a predominantly Italian town in south-western Rhode Island. Tradition runs strong in my family even three generations away from the old country. Christmas Eve is still celebrated with thirteen fish dishes, Easter with frittata and Prosecco, but January / February is the most special time of the year, when the family youngsters and the seniors gather to make ‘soupy’ – a special air-cured sausage soppressata. When Easter is near, we take the dried sausages from the racks in the cold cellar that my Grandfather (my Nanutz) designed especially for them when he originally built the house. The sausage is then submerged in crocks of olive oil, where it remains until an occasion requires something special. Several years back, while working at the Promenade Bar of the Rainbow Room in New York City, some of that tradition came rushing back. I was ordering in anticipation of a new seasonal

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menu of cocktails and a salesman dropped off a couple bottles of Nardini Grappa. In one of the bottles was a green succulent looking plant I instantly recognized as ruta. Ruta – or rue as it is known in the English language - was a household miracle at Nana’s house back in Rhode Island. We had ruta tea to settle the stomach and ruta was liberally added to bottles of rubbing alcohol, mercifully taming burns and miraculously speeding up the healing when it was applied on our scrapes and bruises. And here it was. Our magical plant infused in a bottle of grappa…I bought it of course! It turned out not to be just any grappa but a traditional artisan grappa with just enough rough edges showing to proudly proclaim its character. Nardini Grappa Ruta is one of the great brandies in a category crowded with nobility. Be wary my fellow craftsman, mixology with this unique spirit, like its strong flavored cousins malt scotch and tequila puro is no pushover. A crafty matchmaker with a deft hand is needed to tame this rebel in a well balanced cocktail. I chose a cousin of grappa from the same region of Italy, Prosecco, along with aperitivi, fresh fruits and herbs to partner with the Nardini grappas, including the Ruta. I worked simply and with a light touch. I wanted to enjoy these drinks with food like antipasti and other appetizers in the company of family and friends; and with at least one of the cocktails as a partner to Tiramisu or Zabaglione. Grappa Nardini’s soul is in the grapes that go into the wine and its power and strength come for the soil and minerals within, but its character comes from the deft hand of the distiller. Many Italians enjoy their grappa simply poured into espresso and I do as well. But I also celebrate a quiet moment often with Nardini Grappa Ruta at room temperature by itself… sipping away my cares.

Dale DeGroff THE GRAPPA HANDBOOK

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Grappa Cocktails Nardini is the only grappa brand to appear in Schumann’s American Bar, a perennial reference source for many mixologists. Its distinctive flavour, contained scent and high alcohol content combine to make Nardini’s core Bianca range an exciting alternative to gin, vodka and other white spirits in any serious mixologist’s armoury. Possibly more complex in structure, oakaged Riserva grappas lend themselves to concoctions requiring a darker spirit and while they can serve as a direct replacement for brandy in an ‘Alexander’ or bourbon in a ‘Manhattan’, the recipes in this book demonstrate that they can perform admirably as the key component in several innovative cocktail recipes. When they were first introduced – some as early as the late 19th century - all Nardini liqueurs, aperitivi and amaro products were originally made with grappa. By the 1920’s the family finally accepted that many of these products demanded a more neutral spirit base and began using a grain distillate instead. If Nardini’s Tagliatella amaro liqueur is still resolutely grappa-based, the column still output at Monastier makes the future introduction of new grappa-driven drinks a genuine possibility. One of the best ways to enjoy Bianca and Ruta is to mix them with fresh juices or purees. That way, you not only guarantee that the spirit’s unique taste comes well to the fore, but you’re in a position to manage the alcohol content. Taking this approach might give you ideas for other cocktail ingredients. Served with soda, the Mezzoemezzo, a 50-50 combination of the Nardini Rosso and Nardini Rabarbaro liqueurs is the most popular aperitivo at Nardini’s Grapperia on the old bridge. Mixed 2:1 with dry gin, the drink is transformed into a hugely accessible Negroni. While other products in the Nardini aperitivi range can perform well in classic cocktail recipes, they are equally good served simply with soda, tonic and other mixers. The cocktails on the following pages are drawn from a range of top bars and well-known mixologists from all over the world. The wide choice is proof, not only of a resurgent interest in grappa as a cocktail ingredient, but of the quality, versatility and breadth of products in Nardini’s large portfolio. 26

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TTHHEE GGRRAAPPPPAA HHAANNDDBBOOOOKK

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Glossary Build Many of the world’s favourite long drinks – for example, the unsurpassable gin and tonic – are built; fill a glass with ice, add the ingredients (spirit first), stir a few times and garnish. Simplicity itself.

Frosted Some cocktails are served chilled but without ice. These require frosted glasses and this is done by keeping the appropriate glasses in the fridge or freezer.

Garnish A garnish is a decorative addition to a drink that is usually edible, but also imparts an important aroma. When adding lemon, lime or orange to a drink it is customary to squeeze a little of the juice from the wedge of fruit into the glass.

Muddle This is the term given to pressing down on cocktail ingredients with a small pestle – or muddler. This combines the disparate elements, often creating something greater than the sum of its parts, like in a Sour, for example. Muddling generally takes place in the glass itself.

champagne flute

highball glass

martini glass

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Shake This is done to combine the ingredients of a cocktail, usually in a shaker. Although you may immediately think of the traditional all-metal shaker, the tool of choice for most bar professionals is the Boston shaker. This consists of two cones, one glass and one metal.

Strain An advantage of the metal shaker is that it usually features a built-in strainer. If you choose to go for a Boston shaker you have the option of a spring-loaded strainer for the metal cone or a simple ‘julep’ strainer for the glass half. The cocktail should be poured into a pre-prepared glass through the strainer.

Twist & Zest If the recipe calls for a twist then the essential oils from the citrus peel must be added to the drink. Take a strip of the fruit’s skin (as identified in the recipe), hold it skin side down with an end in each hand. Then twist by turning your hands in opposite directions to extract the oils. The same skin is often used as the garnish. The twisting process is sometimes referred to as ‘zesting’, especially when applied to an empty glass before any ingredients are added.

old-fashioned glass

shot glass

collins glass

coupette glass

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Acqua di Vita Che by Balazs Molnar for Maybe Frank, Surry Hills, Sydney.

Ingredients 35ml Nardini Bianca 50 15ml Nardini Acqua di Cedro 20ml Martini Riserva Speciale Ambrato vermouth 5ml Verjuice + Two drops of Angostura Bitters

Preparation Shake all ingredients and strain into a tumbler over ice. Garnish with a mango crisp and flakes of dehydrated prosciutto.

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Amaro and Stormy

by Nicola Scattola for Garage Nardini, Bassano del Grappa.

Ingredients 45ml Amaro Nardini 100ml Ginger beer 15ml Lime juice + Fresh mint sprig

Preparation Build in a tumbler and stir gently, garnish with fresh mint sprig.

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Aperitivo Frutta e Grappa by Dale DeGroff, New York.

Ingredients 20ml Nardini Riserva 50 20ml Ramazzotti Amaro 40ml Fresh grapefruit juice 40ml Fresh orange juice + Grated nutmeg and orange peel, to garnish

Preparation Build all the ingredients in a tumbler with ice and stir. Grate the nutmeg over the top and garnish with flamed orange peel to serve.

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Bassano Mule by Mauro ‘Dandy’ Uva, Verona, Veneto

Ingredients 40ml Nardini Grappa 40 120ml Ginger beer 20ml Lemon juice

Preparation Pour the grappa and the lemon juice into a mug filled with ice, add the ginger beer and stir gently before serving.

Mauro delivers seminars on ‘Graspology’ and is probably Italy’s leading authority on grappa-based cocktails.

Two Mules: There are two ‘Bassano Mules’. Another version appeared in the first edition of this book and became a staple drink at the ‘Bassano Bar’ pop-up I put together in 2016 with Eddy Preci at ‘The Magic Roundabout’ in London’s Shoreditch. This simple cocktail was made by mixing 50ml of Nardini’s Tagliatella Amaro with 125ml of ginger beer (garnished with a lemon twist) so to avoid confusion, we have re-christened the London variant, the ‘Magic Mule’.

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BT by Antoinette “Anti” Bosman for Cafe Belgique, Amsterdam.

Ingredients 40ml Nardini Rosso 60ml Indian Pale Ale + Two lemon slices

Preparation Twist two slices of lemon into a beer glass full of ice, pour over Rosso and then top up with the ale. (Anti uses ‘Jack’s Precious IPA’ from Belgium’s The Musketeers Brewery).

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Cedro & Tonic Classic simple-serve, popular at Garage Nardini, Bassano del Grappa.

Ingredients 50ml Acqua di Cedro 75ml Tonic water (or to taste)

Preparation Serve long in a collins glass, over ice. Garnish with a lemon twist.

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Chiaro Di Luna (Moonlight) by Dale DeGroff, New York.

Ingredients 20ml Nardini Bianca 50 10ml Orgeat syrup 90ml Prosecco + Three chunks of fresh pineapple, one sprig of fresh rosemary, slice of orange

Preparation Muddle the pineapple chunks and half the rosemary sprig in a bar glass with the orgeat. Add a couple of cubes of ice and the grappa. Slowly pour in the Prosecco while gently pulling the other ingredients up from the bottom of the glass with a bar spoon. Strain into a chilled Champagne flute or coupette and garnish with a pineapple wedge and the other half of the rosemary sprig on the rim of the glass or simply with an orange slice.

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Ernesto Calindri by Massimo Stronati for Vina Enoteca, Palo Alto, California.

Ingredients 60ml Cynar Black Label (70 proof/35% abv) 15ml Acqua di Cedro Soda Water (to taste) + 2 to 3 drops homemade pineapple bitters with chilli + Lemon twist

Preparation Stir all the Cynar, Acqua di Cedro and bitters over ice, strain into a Collins glass full of ice, garnish with the lemon twist.

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Espresso Nardini A variant on a popular classic, created by Nick Hopewell-Smith.

Ingredients 35ml Nardini Grappa Bianca 40 35ml Espresso coffee 35ml Borghetti coffee liqueur

Preparation Shake all ingredients vigorously and pour into a chilled martini glass or coupette. (The hard shake creates a creamy head on the drink). Garnish with 3 coffee beans.

Across the various Polpo restaurants in the UK, ‘Tia Maria’ is used rather than ‘Borghetti’, and other venues have used ‘Mr Black’ or ‘Illy Coffee Liqueur’. London’s ‘Four Sisters’ bars use Nardini Mandorla rather than Nardini Grappa Bianca.

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Fiori Di Grappa Ruta by Dale DeGroff, New York (first served at Milk & Honey, Soho, London).

Ingredients 15ml Nardini Ruta 20ml St. Germain Elderflower Liqueur 90ml Prosecco (Brut) + Four small strawberries

Preparation Muddle three of the strawberries together with the liqueur and the grappa in the bottom of a mixing glass. Add a couple of cubes of ice and slowly pour in the Prosecco while gently pulling the other ingredients up from the bottom of the glass with a bar spoon. Strain into a chilled Champagne flute (or similiar) and garnish with the remaining strawberry.

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Forget Domani

by Giacomo Appolloni for Looking Glass Cocktail Club, Shoreditch, London.

Ingredients 45ml Nardini Grappa Bianca 40 (tomato-infused/washed with olive oil) 25ml Cocchi Americano Rosato (basil-infused) 10ml Nardini Rabarbaro 5ml Green Chartreuse + 2 dashes Chilli bitters

Preparation Stir ingredients extensively (it needs the dilution) and then strain into a coupette glass that has been spritzed with lemon zest. Garnish with a basil leaf.

A delicious and super-complex drink from Giacomo thatâ&#x20AC;&#x2122;s close to savoury in taste.

Tomato and Olive Oil Wash Grappa Infusion Ingredients

Gentian Wine Infusion Ingredients 350ml Cocchi Americano Rosa (or a similar gentian-led vermouth) + 15g chopped fresh basil

350ml Grappa Bianca 40 5g Sun-dried tomato (finely-diced) 75ml Virgin olive oil

Preparation

Preparation Leave the grappa and the dried tomato in a jar at room temperature for 3 days. Strain out the tomato and pour the grappa into a bottle. Add the oil into the bottle, close it and shake. Give a quick shake every 30 minutes for about 2 hours. Put the bottle upside down into a freezer and leave it overnight. Fine strain the grappa through muslin and/or coffee filter paper (the oil will be solid) and reserve.

Add the ingredients together and leave for 4 days at room temperature. Fine strain into a bottle or storage vessel.

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Grapparinha Discovered by Antonio Guarda-Nardini in Miami, Florida.

Ingredients 50ml Nardini Bianca 50 1 fresh lime 15ml Brown sugar syrup Slices of lime, to garnish

Preparation Cut the lime into eight wedges and – using a pestle – muddle them with the sugar syrup in an old fashioned glass (or similar). Pour in the grappa and stir. Fill glass with crushed ice and stir again. Garnish with slices of lime.

Antonio believes one of the South Beach bars serving this drink called it ‘The Caipinardi’.

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Ginepro Blossom Martini by Mark Jenner for Sartoria, Mayfair, London.

Ingredients 30ml Nardini Ginepro 20ml Citadelle apple vodka 5ml Fresh lime juice + Slices of apple, to garnish

Preparation Shake and double strain into a chilled or frozen martini or coupette glass. Garnish with slices of apple.

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Inhibit by Samuele Ambrosi for The Cloakroom Cocktail Lab, Treviso, Veneto.

Ingredients 30ml 20ml 15ml 5ml

Nardini Acqua di Cedro Nardini Ginepro Freshly-squeezed yellow grapefruit Luxardo Maraschino

Preparation Pour all ingredients into an ice-filled shaker and shake energetically for 8-10 seconds. Double strain ingredients into a chilled coupette and decorate with citron or grapefruit peel.

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Kolibri Lussuria by Nate Kovacic for the Kolibri Bar Ljubljana, Slovenia (a speakeasy style bar in Sloveniaâ&#x20AC;&#x2122;s capital).

Ingredients 50ml Nardini Riserva 50 25ml Carpano Dry Vermouth 15ml Lustau Fino Sherry 20ml Italicus Rosolio + 3 dashes of Rosemary bitters

Preparation Build over ice, stir and strain into a coupette. Garnish with a rosemary sprig.

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Latte di Cedro by Ago Perrone, Director of Mixology, Connaught Bar, Mayfair, London.

Ingredients 30ml Nardini Acqua di Cedro 15ml Plantation Pineapple Rum 15ml Creme de Cacao (dark) 10ml Ice Wine Verjus (Minus 8 or similar) 30ml Bergamot and basil sherbet (home-made) 60ml Milk-Oolong Tea

Preparation Stir all the ingredients with ice and serve in a highball glass filled with ice cubes. Garnish with orange peel Sprizz with Basil and Grapefruit Essence (Podere Santabianca)

Bergamot & Basil Sherbet Ingredients 500ml Bergamot juice 400g Caster sugar 2 bar spoons Fennel seeds 5 Basil leaves Place the sugar, fennel seeds and basil leaves into a plastic container and gently muddle and mix the ingredients together. Add the bergamot juice and let it rest for one hour, stirring occasionally until the sugar dissolves. Strain into a bottle (and label).

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Lâ&#x20AC;&#x2122;amatore by Leonardo Leuci for The Jerry Thomas Project, Rome.

Ingredients 40ml Nardini Riserva 50 20ml Creme de cacao (white) 10ml Strega + 4 dashes of Angostura Bitters

Preparation Stir all ingredients and strain into a frozen coupette. No garnish.

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The Legend by Giorgio Tosato for Philoxenia Cocktail Events, London.

Ingredients 35ml Nardini Bianca 50 20ml Amer Picon 15ml Luxardo Maraschino Liqueur + 1 drop Chocolate bitters

Preparation Stir all ingredients and strain into a coupette. Garnish with a cherry and lemon twist.

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Mandorla Sour by Andrew Scutts, Boutique Bar Show (when he was a youthful London bartender, circa 2005).

Ingredients 50ml Nardini Mandorla 35ml Fresh lemon juice 15ml Sugar syrup 10ml Egg white + dash of Angostura Bitters Maraschino cherry

Preparation Fill a shaker with ice cubes, add ingredients, shake hard and pour into a frosted martini glass. Garnish with the cherry. A truly excellent drink. Without the egg white is fine too.

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Margaruta Mario La Pietra for The Luggage Room, Mayfair, London.

Ingredients 20ml Nardini Grappa alla Ruta 20ml Nardini Acqua di Cedro 20ml Olmeca Altos Plata tequila 20ml Lemon juice 10ml Lemon myrtle sherbet

Method: Shake and fine strain, serve into either a coupette or a Martini glass.

Garnish: Rim a martini glass with Maldon salt mixed with powdered dehydrated lemon myrtle.

The drink was born in 2013 at ‘The Luggage Room’ at The Marriott Hotel in Grosvenor Square. As we went to press, Mario was making his magic at Charlie Parker’s in Paddington (Sydney) Australia.

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Master Peach by Alberto Sinibaldi for No Entry Bar (Big Mamma Group), Pigalle, Paris.

Ingredients 30ml Cachaca 30ml Nardini Rabarbaro 20ml Suze 10ml Martini Riserva Speciale Ambrato vermouth 5ml Cucumber juice + 2 dashes of grapefruit bitters

Preparation Build the ingredients over ice and strain into a Collins glass full of crushed ice. Top with grapefruit bitters. Garnish with shaved cucumber skin. Serve with a bamboo straw or similar.

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Mezzoemezzo Classic simple-serve from the Nardini Grapperia, Bassano del Grappa.

Ingredients 25ml Nardini Rabarbaro 25ml Nardini Rosso or 50ml Mezzoemezzo + 50ml Soda

Preparation Mix the two ingredients (or just use the pre-mixed variant) in an old-fashioned glass (or similar) over ice. Add a twist of lemon peel. Top up with soda. The best six oâ&#x20AC;&#x2122;clock drink in the world!

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Mezzoemezzo No2 by Tom Kerr, Global Bars Manager, Soho House.

Ingredients 50ml Grey Goose Vodka 35ml Nardini Mezzoemezzo 15ml Lemon juice 15ml Simple/Sugar syrup + Sparkling water (typically 50ml)

Preparation Shake all ingredients with a single ice cube and strain over a highball glass full of ice, then top up with sparkling water. Sprizz the drink with grapefruit zest. Garnish with a slice of grapefruit.

Tom created this drink for the 2017 Grey Goose Film Award Season.

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Mezzo Swiggle (Il Mezzo Swiggle) by Timo Janse for Flying Dutchmen Cocktails, Amsterdam.

Ingredients 30ml Nardini Grappa Extrafina 15ml Nardini Mezzoemezzo 30ml Fresh grapefruit juice 15ml Lime juice 15ml Quaglia Lampone (or another good raspberry liqueur)

Preparation Shake all ingredients and fine strain into a coupette. Garnish with a grapefruit twist.

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Nardotto by Giuseppe Gallo, Italspirits, London.

Ingredients 50ml Nardini Rabarbaro 150ml Sparkling Chinotto (preferably Lurisia)

Preparation Pour the Rabarbaro into a highball glass full of ice, top up with the chinotto and stir lightly. Garnish with a slice of orange.

This simple and refreshing bitter-sweet drink became a firm summer favorite at Giuseppeâ&#x20AC;&#x2122;s Bar 8 venture in Chelsea. He is better known as the force behind Italicus Rosolio vermouth.

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Nardini Alexander by Nick Hopewell-Smith for Nardini.

Ingredients 75ml Nardini Mandorla 50ml CrĂ¨me de cacao 50ml Double cream + Pinch of grated almonds, to garnish

Preparation This is a distinctive take on the traditional Brandy Alexander. Put all ingredients into a shaker with ice cubes and shake vigorously. Pour into a frosted martini glass or coupette and garnish with finely grated almonds. For a less hardcore option, use a 50ml measure of Mandorla.

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The Old Bridge by Ago Perrone, Director of Mixology, Connaught Bar, Mayfair, London.

Ingredients 30ml Nardini Grappa Riserva 40 (infused with cardamom leaves) 10ml Galliano Aperitivo 10ml Black Cardamom Syrup (homemade) * 15ml Martini Riserve Speciale Rubino and Long Pepper reduction 30ml Nardini Grappa Ruta

Preparation Shake all the ingredients with ice and serve in a rock glass, ideally over a single large ice cube. Garnish with a ribbon of cucumber skin. Sprizz with Elicrisio (Helichrysum) Essence (Podere Santabianca)

Nardini Grappa Riserva 40 Infusion: Simply put 5 cardamom leaves in 70cl bottle of grappa and leave to infuse for 24 hours. Strain into a separate container and re-pour into the bottle.

Black Cardamom Syrup: Put 12 black cardamom pods in a blender, add 70cl of sugar syrup and mix. Infuse for around two hours. Strain into a bottle.

Martini Riserva Speciale Rubina and Long Pepper Reduction: Crush ten dried Indonesian long peppers and add to 70ml of the vermouth in a pan. Boil gently until the liquid is reduced by 75%.

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On Green Acres by Jason Cormac for Bullard & Worth Trading Company, Edinburgh.

Ingredients 40ml Buffalo Trace Bourbon Infusion (Fig & Prosciutto) 12.5ml Nardini Amaro 10ml Carpano Bianco Vermouth 10ml Carpano Dry Vermouth Dash of orange bitters Saline solution: 1 droplet out of a pipette bottle Saline solution: One part kosher salt to ten parts distilled water (by weight)

Garnish Smoking Thyme Sprig.

Preparation Add all ingredients into mixing glass, add ice, stir thoroughly and julep-strain into a chilled coupette glass.

Bourbon Fig & Prosciutto Infusion: Take some fresh figs, cut in half, sprinkle with salt and bake at 160C for 30 minutes. Use 8 figs per 70cl bottle, pour into airtight Kilner jar and leave for 3-4 days, shaking the jar gently 2-3 times a day. If adding prosciutto, put 4 slices per 8 figs in the oven as well, chop them up and place them in the Kilner jar with the figs.

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Papa’s G&T by Dan Berger for Cecconi’s, The Ned, London EC2.

Ingredients 35ml London Dry Gin 20ml Nardini Rabarbaro 10ml Aperol + Tonic water

Preparation Shake gin, Rabarbaro and Aperol, then strain into an ice-filled collins glass. Top up with tonic, garnish with rosemary and grapefruit slice.

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Ramos and Almond by Ago Perrone, Director of Mixology, Connaught Bar, Mayfair, London.

Ingredients 30ml Nardini Mandorla 25ml Connaught Bar Gin (or top-quality London Dry Gin) 40ml Almond and Tonka Clear Milk (homemade) 10ml Amalfi Lemon Leaf Syrup (homemade)

Preparation Stir all the ingredients with ice and serve in a wine glass with a single ice chunk. Garnish with a cherry marinated in Nardini Grappa Ruta. Sprizz with Green Tangerine Essence (Podere Santabianca).

Almond and Tonka Clear Milk Ingredients

Preparation

100g Sugar Syrup 300ml Almond Milk 100ml Double Cream 100ml Armagnac 2 barspoons of Vanilla Extract Âź barspoon of grated Tonka Beans 30ml Lemon Juice

Put all the ingredients into a pan (with the exception of the lemon juice) Bring the mixture to boiling point switch off the heat, add the lemon juice and infuse for 20 minutes before straining through a paper coffee filter into a bottle.

Amalfi Lemon Leaf Syrup Add 1 cup of chopped fresh lemon leaves to 4 cups of water. Bring to the boil and add 8 cups of sugar until fully dissolved. Allow to cool and leave the mixture to infuse in the fridge for three days, then strain into a bottle and refrigerate.

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Red Cross by Andrea Camazzola for Palazzo delle Misture, Bassano del Grappa. (A drink dedicated to Ernest Hemingway who was stationed with the Red Cross in Bassano del Grappa. Fresh and spicy, like Papa himself!)

Ingredients 35ml Nardini Grappa Riserva 40 25ml Lemon juice 25ml Sugar syrup infused with chillies Soda to taste

Preparation Shake all ingredients together into a shaker with ice. Pour into a gavetta (tin mug) over three ice cubes, then top up with soda water. Garnish with lemon twist.

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The Robin by Kilian Monos for The Cobbler, Ghent, Belgium.

Ingredients 40ml 15ml 20ml 50ml

Nardini Grappa Riserva 50 Belgian Genever infused with white nettle flowers Raspberry & Nettle Syrup Rodenbach Classic (Flanders Red-Brown Beer)

Preparation Shake all ingredients with ice except beer. Double strain into a chilled glass. Add the ale and stir lightly, pour into a coupette. Garnish with white nettle flowers.

This was the winning cocktail at a Nardini cocktail competition held in Ghent in May 2018. The contest called for a cocktail that combined Nardini products with typical Belgian ingredients.

Genever Infusion 10g white nettle flowers per 350ml of Genever (infuse for three days, shake once daily, then strain).

Raspberry & Nettle Syrup Equal parts raspberry juice and sugar with 20g of white nettle flowers per 350ml of syrup (infuse for three days, shake occasionally, then strain).

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Rosaliva by Reinhard Pohorec for TÃ¼r 7, Vienna.

Ingredients 25ml Nardini Grappa Bianca 50 20ml Nardini Acqua di Cedro 3 drops Rose water 3 drops Olive brine 80ml Prosecco (Brut)

Preparation Build all ingredients in wine glass full of ice cubes then add prosecco gently. Garnish with a rose petal and pitted olive.

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Sharp & Grappa by Matt Fairhurst for City Social, London EC2.

Ingredients 25ml Nardini Bianca 40 25ml Dolin Blanc (infused with fresh dill) 20ml Lemon juice 20ml Watermelon syrup (equal parts caster sugar and watermelon juice)

Preparation Stir ingredients and strain into a coupette. Garnish with dill sprig.

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Solstizio di Sangue by Gianluca Camazzola for Palazzo delle Misture, Bassano del Grappa.

Ingredients 10ml Nardini Bitter 25ml Nardini Grappa Riserva 40 25ml Luxardo Sangue Morlacco Cherry Liqueur 15ml Honey Mix 15ml Lime juice 50ml Ginger Beer + Fresh Raspberries

Preparation Pour Grappa Riserva 40, Nardini Bitter , Sangue Morlacco Luxardo, Honey Mix, and fresh lime juice into a shaker full of ice. Shake. Top up with ginger beer, strain into a wide vintage glass and garnish with raspberries.

‘Solstizio di Sangue’ is the title of a book which recounts the ‘Battle of the Solstice’ on Mount Grappa in June 1918, an encounter that was instrumental in stemming the AustroHungarian plan to carve open a path to Bassano and then onto the plains. The Italian army resisted the attack thanks to a group of exceptionally brave soldiers, thereafter referred to as the ‘Arditi’ (hardy souls) of Grappa.

Honey Mix Blend two parts honey and one part water in a pan. Heat to boiling, cool and bottle.

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Spring Mood by Ueno Hidetsugu for High Five, Tokyo.

Ingredients 45ml Nardini Bianca 50 15ml Luxardo Maraschino 5ml Campari 15ml Fresh lemon juice 1 tsp Monin Cherry Blossom Syrup

Preparation Shake all the ingredients and strain into a chilled martini glass.

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Strano Amore by Emanuel Dulhuz for the Four Sisters Townhouse, London, EC4.

Ingredients 15ml Nardini Rabarbaro 30ml Nardini Acqua di Cedro 30ml Fresh grapefruit juice 1 sprig of dill Top Up: Champagne

Preparation Shake and then double-strain all ingredients before pouring into a highball glass full of ice. Garnish with a twist of lemon peel and a further sprig of dill. Top up with Champagne.

(Both the Townhouse and the original Four Sisters Bar in Islington have built up a deserved reputation for innovative drinks. â&#x20AC;&#x2DC;The Four Sistersâ&#x20AC;&#x2122; is a reference to the doomed daughters of Czar Nicholas II and the Romanov-inspired decor of both bars).

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Sweet Jebus by Paul Lambert for Shaker & Vine, Dublin.

Ingredients 25ml Nardini Grappa Bianca 50 25ml Moonshine (Georgia Moon or similar) 25ml Poteen/Poitin (Ban or similar) 17.5ml Fresh lemon juice 17.5ml Simple/Sugar syrup 3 dashes Dr. Adams Spanish Bitters

Preparation Pour all ingredients into a cocktail shaker and add ice. Shake well for about 10 seconds. Strain into a vintage tea cup or coupette. Garnish with a lemon twist. This is a bartenderâ&#x20AC;&#x2122;s drink!

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Lake Spritz

by Bobby Hiddleston for Bar Swift, Soho, London.

Ingredients 10ml Nardini Acqua di Cedro 25ml Rye Vodka 25ml Tio Pepe Fino Sherry 25ml Italicus Rosolio 50ml Soda 50ml Prosecco (Brut)

Preparation Build in highball glass over ice, garnish with grated lime and small basil sprig.

(From its inception in 2017, Swift has been recognised as one of the finest bars in Europe).

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Toute le Rest by Matteo ‘Zed’ Zamberlan for Giorgio Armani, Fifth Avenue, NYC.

Ingredients 22.5ml Nardini Mezzoemezzo 52.5ml Del Maguey Vida Mezcal (or similar) 10ml Demerara Sugar Syrup 2 drops Grapefruit Bitters 2 drops Angostura Bitters 4 drops Extra-virgin olive oil

Preparation Stir all ingredients vigorously and then strain into an oldfashioned glass (or sturdy coupette) containing a single ice chunk. Garnish with a wheel of dried grapefruit.

In 2018, Zed opened the first Amaro Bar in Rome: ‘Il Marchese’.

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Tutto Bene by Barry McCaughley for Morso, St John’s Wood, London.

Ingredients 17.5ml Nardini Grappa Bianca 40 17.5ml Martini Riserva Ambrato 5ml Lime juice 15ml Sugar syrup 35ml Fresh grapefruit juice

Preparation Shake all ingredients and double-strain into an old-fashioned glass over crushed ice. Top the glass with more crushed ice and add a marinated cherry so that its juice trickles through the ice.

(Launched in the summer of 2018, Morso is the first bar and restaurant in London to specialise in grappa cocktails. The ‘house’ marinated cherries are steeped in grappa, maraschino and Nardini Mandorla).

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Un Po Di Tutto by Sullivan Doh from Le Syndicat, La Commune, Paris.

Ingredients 30ml Nardini Tagliatella 20ml Nardini Grappa Bianca 50 20ml Nardini Grappa Riserva 50 30ml Kumquat syrup 20ml Bergamot (Earl Grey) tea

Preparation Stir all ingredients together and strain into a large tea-cup full of ice.

Doh specializes in drinks sourced entirely from France in his Parisian bars. As a guest bartender in Florence at ‘Manifattura’, a bar with a similar mono-regional concept, Doh created this entirely Italian creation. ‘Un po di tutto’ means ‘a bit of everything’, inspired by the mix of ingredients found in Nardini’s famous Tagliatella amaro liqueur.

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Venetian Fogcutter by Daniele della Pola for NuLounge Bar, Bologna.

Ingredients 30ml Nardini Grappa Bianca 40 45ml Bacardi Rum (Blanco) 30ml Brandy or Cognac 20ml Number 6 Mix 20ml Lemon Juice 40ml Orange Juice

Preparation Shake all ingredients and strain into a brandy dubloon over ice. Garnish with mint and something colourful.

Number 6 Mix For a 1 litre batch: 150ml Mandorla Nardini 300ml Ginger syrup 150g Almond paste

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Vino Veritas by Niccolo Pradella for Graphic Bar, Soho, London W1.

Ingredients 15ml Nardini Grappa Bianca 40 25ml Amaro Mondino 100ml Sangria

Preparation Shake ingredients then pour over crushed ice into a collins glass (or similar), garnish with a mint sprig and a fresh raspberry. If you can’t source the Mondino, Nardini Rosso is a good substitute.

One of the staple bar haunts in London’s Soho, Graphic’s fine reputation for great gin drinks was led by the irrepressible Aussie, Sarah Mitchell.

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Great Taste Combinations with Grappa Always sipped, grappa can be an excellent partner for a wide range of flavours and foods. The most obvious of these is coffee. For many of us, the espresso is arguably the greatest Italian invention of the twentieth century. The combination of the two is known as a caffé corretto, which can be literally translated as a ‘corrected coffee’. Italians invariably add sugar to their espresso, with the grappa enjoyed as a small shot in the coffee or in a separate glass. You can enjoy the best of both worlds by sipping from both glass and cup before pouring the remaining grappa into the coffee cup, swilling the two liquids together for a final exquisite mouthful. This is a taste sensation known as a ‘rasentin’ (or ‘rinsing’). For those who prefer not to take sugar in their espresso, Nardini Mandorla works particularly well, since it imparts a degree of sweetness as well as the delicious aroma of almonds. In common with other grape-based distillates – and unlike whisky – typically, straight grappa doesn’t take to dilution with large amounts of water, making it a rather impractical accompaniment to savoury foods. Desserts – the richer the better – are an entirely different matter, and grappa can perform as a delightful alternative to the customary Sauternes or Barsac. Dark chocolate is one of the best and most simple partners for grappa, not least because there are distinct chocolate notes in many of the finest examples of the spirit. And finally, for those of you who can still find somewhere to do that sort of thing, a good grappa combines extremely well with a decent cigar. Indeed, in 2015, Veneto-based brand Nostrano introduced a highly-rated cigar designed especially to complement the spirit – the ‘Il Fondatore’ - dedicating its creation to the Nardini family member who founded their tobacco consortium in the mid 20th century.

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Cooking with Grappa Grappa evolved as a digestivo: it is still generally drunk after a meal, but the spirit is also used extensively in the preparation of many Italian dishes, from antipasti to desserts. Fish can be sprinkled with grappa before it is served as a canapé. Grappa Bianca is also frequently used to make a delicious ceviche. Typically mixed with lemon juice, the grappa marinade is poured over raw fish to create a mouth-watering starter. To add a further taste dimension, grappa can also be drizzled onto the flesh any grilled fish. In Piedmont, mixed with strong creamy cheese and left to ferment, grappa is the basis of a wonderfully pungent creamy mixture called ‘brus’ that’s spread on thick toast. Equally loved or loathed by those that taste it – something the English might appreciate as a stylish rival to ‘Marmite’. For fans of flambé cooking, both Bianca and Riserva Grappa can be ideal. Indeed, there are several Venetian shellfish recipes that specify grappa precisely for this purpose. Grappa is frequently used to marinate meat, especially game, and to flavour pickled vegetables and preserves. Grappa can be brushed over cheeses during the ageing process or added to rich savoury sauces. But the most common use of the spirit is in desserts, with pastries, cakes and creams often enhanced with grappa. A typical example is galani (or bugie), hot crispy fritters traditionally served at the Winter Carnivale, made with a dough laced liberally with grappa. Simone Brizzolari (right), Head Chef at Garage Nardini says: “The philosophy of Garage Nardini is to use locally sourced ingredients for our dishes, and by using Nardini’s range, you can’t get any more local. Nardini’s range of products are extremely versatile and we are continually finding new ways to use them in our recipes.” So go on...experiment in your kitchen!

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Bassano del Grappa – an old town with new spirit Situated in the foothills of the Italian Alps, Bassano del Grappa is rather more than the cultural home of Italy’s national spirit. If, in the 11th Century, it was already a flourishing trading post, Bassano’s importance grew in the Middle Ages in tandem with that of Venice – just 70 kilometres down the fastflowing River Brenta that bisects the ancient town. Just an hour from Venice by train or 40 minutes from Treviso, Bassano is easily accessible for travellers, who are invariably surprised not only by the beauty of the town, but the quality of its shops, restaurants and bars. Never a ‘tourist’ town, in spite of its attractions, Bassano has always benefited from a large catchment and the thriving industrial economy of the surrounding Veneto region, exemplified by a bustling open market that fills its cobbled streets on Thursdays and Saturdays all year round.

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â&#x20AC;&#x2DC;Garage T H E Al G Rfresco A P Psupper A H A at ND B O O KNardini

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For many, Bassano’s most iconic structure is the Ponte Vecchio, a wooden bridge that was created by Palladio in the 16th Century. Although thanks to wars and floods it has been destroyed and rebuilt several times, Palladio’s original design prevails to this day. Certainly, Bassano’s strategic value has made it the focus of military conflict over the years and the town wears its battle scars with pride: the fine fresco facades that adorn many of the old buildings throughout the centre are spattered with bullet holes, most stemming from the 19th century. Indeed, Bassano Veneto was renamed ‘Bassano del Grappa’ in 1928 as a show of respect for the many thousands of Italians who died in a series of brutal encounters on and around Mount Grappa during WW1. If Nardini’s legendary Grapperia on Palladio’s bridge is something of a mecca for grappa fans and tourists alike, the choice and quality of the restaurants in and around Bassano is so impressive that it’s rather churlish to be selective. The bar scene is especially dynamic, abounding with innovative pop-ups and secret speakeasy venues, many catering for the employees and guests of fashion brand Diesel, which is headquartered nearby. Nardini has been ever-present with the Grapperia, but the family has also added to its hospitality inventory with ‘Garage Nardini’ – a bold restaurant, cocktail bar and arts venue at the top of the town at Piazzale Generale Giardino. Nardini’s commitment to the creative arts is further embodied by the extraordinary ‘Bolle’ – a splendid ultra-modernist structure next to the bottling plant just outside the main town. Conceived by architect Massimiliano Fuksas, the ‘Bolle’ has a large auditorium, making it a fine venue for concerts and local cultural events. The building’s remarkable glassbased construction is also the inspiration behind the bottles developed for the Selezione range.

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The iconic ‘Bolle’ building, Bassano del Grappa THE GRAPPA HANDBOOK

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Grappa - the Nardini Portfolio Our aim is to continue making Grappa to the same high standards and traditions established by Bortolo Nardini in the 18th century. Antonio Guarda-Nardini

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Nardini Grappa Bianca 40, Green Label 40% abv (80 proof)

When most people think of grappa, they picture a clear, young spirit and – typically - a hefty alcoholic kick. As its name implies, Nardini Bianca 40 has an accessible 40% abv, giving it a similar strength to most other popular spirits. Although ‘Green Label’ has only been available for a comparatively short time, Nardini’s 40% grappa enjoys a heritage that stretches back well into the 19th century. Instead of paying money to buy the vinaccia they collected from local winemakers, Nardini paid them with bottles of a reduced strength 40% spirit that was nick-named ‘the winemaker’s cut’. Bianca 40 was re-introduced in 2013, partly in response to demand for lower alcohol products from export markets. Critically, it shares much of the same character and taste profile as the higher-strength ‘classic’ , ‘Bianca 50’. Colour: Bright and clear. Nose: Starts very clean, with delicate earthy tones, then some peach stone, hints of pear, with a subtle almond nuttiness. As it opens, you pick up a soft, rounded quality, before light chalkiness returns, along with some apple core, together with bread crust, but more of the light, soft, orchard fruits. Palate: The lower strength makes this quite light, and there is some pineapple on the start. It is sweeter in delivery than the nose suggests, with light floral touches along with some gentle white berry fruits: The mid-palate is soft and mellow. There are also subtle elements of ‘Nardini cherry’, before the taste opens into dried mint. Finish: Clean, with pear and light nuttiness. Soft but balanced with a surprising length given the lower alcoholic content. Conclusion: Well-made and easy going – offering a subtly fragrant aroma - like a summer walk through almond blossom. Try also: Capovilla, Grappa di Bassano Francoli, Le Vinacce Rosse 130

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Nardini Grappa Bianca 50, White Label ‘Classic’ 50% abv (100 proof)

Long established as Italy’s favourite premium grappa, Nardini Bianca 50 continues to be an unrivalled benchmark within the grappa constellation. Authentically high in strength, this grappa sparkles in the mouth, but surprises new drinkers with the gentlest of swallows – followed, of course by Nardini’s hallmark persistence. Some discover firm notes of dark chocolate in the flavor profile, a characteristic that makes the drink a natural partner to espresso coffee as well as desserts. Colour: Bright and clear. Nose: A strong scent of ripe fruits, pear especially. The higher strength adds light nose burn, but this is not off-putting. Drier elements of baking parchment, reed, and then hot tiles are in the mid-ground, while the foreground offers sweet nut (notably hazelnut), and fresh fruits with light cherry, accompanied by the scent of hay. Palate: A broad and dry start with the alcohol giving some heft. There’s mirabelle-like fruits alongside some black cherry, with nutty elements moving further up in the mix. A firm and more defined structure with a delightful touch of scented talcum powder, amaretti biscuits, and a delicate sweetness that’s just sufficient. Finish: It starts quite sweet and even sugary before more classical (drier) grappa elements develop. Quite complex. Conclusion: Though a little slow to reveal its full array of flavours, this is an exemplary and high quality grappa which balances classic notes with an added element of fruit. The higher alcohol helps to add weight and suppleness. Try also: Tosolini, Grappa Agricola Friulana Domenis, Storica Nera

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Nardini Grappa Bianca 60 60% abv (120 proof) When Nardini re-introduced Grappa Bianca 60 in 2013, some eyebrows were raised that – in the age of ‘responsible drinking’ – a 60% abv drink had a place of any kind. Of course, like all spirits, it should be enjoyed in moderation, but in truth, Nardini had little choice. Until production ended with the opening of a new distillery 1982, Bianca 60 was not only a successful part of the distiller’s portfolio, but the preferred tipple of the late Elisabetta Nardini, Antonio Guarda-Nardini’s mother. When she heard there were plans to re-launch Bianca 40, the other grappa that Nardini had ceased making at the same time, Elisabetta insisted that her cellar should be replenished with Nardini 60. Since many traditionalists and connoisseurs had been making similar pleas to the family for over thirty years, back it came. Indeed, for the cognescenti, this may well be one of the definitive grappas. Colour: Bright and clear. Nose: Considerably more high-toned with some nose burn. Aromatically, this sits between the 50% and the Extrafina, with a similar banana-skin element, a little of the vegetal note, some dusty/overripe fruit, but also panforte and toasted almond. There’s also glacé cherry, marzipan and something of the aroma of an old fashioned ancient patisserie. Palate: Not perhaps what you expect from the nose, being considerably softer and fleshier than the nose - sweeter too. The alcohol begins to dominate from the mid-palate, splitting the flavour into two streams - a cleansing, neutral citrus-accented spirit element and the almond/ fruit element. Finish: Vaporous and very long. Conclusion: Not for the faint-hearted. High alcohol, real dryness and lurking complexity. Try also: Domenis, Secolo 60 Gradi Ceschia, Ramandalo Black Label 134

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Nardini Grappa Riserva 40, Green Label 40% abv (80 proof)

Introduced alongside its Bianca 40 stablemate in 2013, Riserva 40 not only shares similar levels of balance and accessability, but some of the more delicate characteristics found in Riserva products in the up-scale ‘Selezione Bortolo Nardini’ range. Like all Nardini Riserva grappas, it is aged initially in Slavonian oak, checked for colour and taste and then transferred to older oak casks for further ageing. The full ageing process lasts between 3 and 5 years. Colour: Light gold/straw Nose: Refined, with very light wood tones, then a gentle nougat-like sweetness that brings in a lightly nutty element and that hint of hay seen on the Bianca 40. Then comes some dusty fruits together with an intriguing ‘chypre-oak’ moss element and some sweet oak. Dry, rounded, yet still refreshingly green, with some white chocolate and a slightly creamy element. Palate: Very soft with a sweet start that moves quickly to dried apple and, then - on the mid-palate - fondant cream and touches of milk chocolate among the nuts. There’s also a touch of red and yellow fruits before it dries, lightens and then fades. Finish: Light tobacco. Conclusion: Easy going and pliant. While not as persistent as other Nardini grappas, it has excellent balance. Try also: Bertagnolli, Grappino Oro Marolo Barolo Riserva

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Nardini Grappa Riserva 50 50% abv (100 proof)

In the late 1940’s, Nardini Riserva 50 was the first aged grappa to appear in Italian bars. If the drink’s popularity across the world has sparked imitation from other producers, it has driven innovation too. Applauded as ‘exquisite’ by British drinks writer Malcolm Gluck, Riserva 50 demonstrates the sublime impact that 3-5 years of wood-ageing has on grappa, giving it a softer mouthfeel, sweeter flavour and a warm swallow some believe to be more typical of lowland malt whisky. The full-strength spirit is placed in new oak casks and then blended after ageing before dilution to potable strength prior to bottling. Colour: Gold. Nose: More robust and slightly drier than the Green Label, with more of the leafy/oak moss element. The nuts are sweeter - macadamia and tiger nut (horchata), then light baked fruits before dried red fruits develop. The oak is restrained, moving towards sandalwood and grilled nuts before you get dried orange peel and marshmallow. Palate: Fruitier than the nose with mixed nuts spun in. The sweeter notes on the front palate come from a mix of fruit and wood: light vanilla, dried pineapple. It then dries towards the centre with light tannin, bleached wood, toasted nuttiness. That said, there’s some softness and a fine structure giving excellent balance. Also an intense element of scented fruits and aromatic woods. Finish: Back to cherry, with light acidity, before it crisps and firms up, with some dustiness. Conclusion: Fruity, with a dry, aromatic underpinning and a very expressive character. The oak is lightly-handled allowing excellent balance. It all sits within grappa’s dry frame, although rather than being austere, there is sweetness and considerable length. Try also: Mazzetti Altogrado 3.0 Marzadro Riserva Rovere 138

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Nardini Grappa Riserva 60 60% abv (120 proof) Riserva 60 achieved a remarkable 95.7 points at the 2018 World Spirits Awards – and a rare ‘Double Gold’ accolade. Given its strength, a small measure of Riserva 60 goes a long way. Some prefer to sip the drink with a glass of chilled water alongside, while others are happy to just sip, albeit gently. The presence of the distillate is truly remarkable, with a finish that goes on...and on. It’s very much a grappa for after dinner – and a great partner for a full-bodied cigar. Like both other Riserva grappas in the core Nardini range, it is aged at full strength for between 3 and 5 years prior to blending, then diluted (but not that much!) and bottled. Tasting notes from judges of the World Spirits Awards: Colour: Straw-like. Nose: Nougat-wafer arrangement with top notes of banana ester, malt candy and a flood of fruit ester. Also intense marc-like aromas, somewhat grainy and malty, roasted and vanilla-like, with raisins, chocolate, hazelnuts and toffee. Palate: Intense marc base, a lot of fruit ester. Hints of apple and pear and some iodine, with strong wood and roast aromas. Tarry and smoky, conjuring forest and moss associations. Also elememts of vanilla, caramel, chocolate-mocha, with a compact, tight body. Finish: A long, warm and fiery finish. Try also: There are no comparable grappa products, although Vittorio Capovilla’s ‘Rhum Rhum Liberation 2017’ (58.4% abv) is a superbly-crafted, cask-strength rum agricole that’s a truly remarkable sipping drink for anyone who enjoys a high abv experience in small quantities.

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Nardini Grappa Ruta 43% abv (86 proof) Each bottle of Nardini Ruta features a large sprig of rue, a bitter herb that gives this unusual grappa a delightfully astringent flavour. It is created amazingly simply by infusing Grappa Bianca 50 with fresh rue sprigs in steel tanks over a 12 month period. Although the infusion is an acquired taste for some, Ruta has many champions; it was the personal favourite of Gilberto Pretti, the legendary head barman at London’s Dukes Hotel in St James’s. It is also Dale De Groff’s grappa of choice and he has created some exceptional cocktails that make the most of its hay-like aroma. Without doubt, his ‘Fiori di Grappa Ruta’ has the potential to be a classic on any warm summer evening – and must be tried. In homeopathy, rue is still widely used for its anti-bacterial properties, as an antidote to poison, a fever-supressant, an anti-hysteric and as an aid to digestion. According to medieval folklore, the herb sharpens the eyesight and reduces flatulence, while Italians claim it increases male potency. There’s a surprise! Nose: Herbaceous and floral, redolent of a freshly mown lawn in a summer rainshower. Palate: Intense and dry, yet delicately astringent, with finely balanced herbal botanicals. Finish: Gentle bitterness, with a sweetish, grassy follow-through that – true to the Nardini style, goes on and on. Try also: Francesco Poli Grappa Ruta

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Grappa Selezione Bortolo Nardini ...further refinement and a broader horizon

The result of a twenty year development project, ‘Selezione Bortolo Nardini’ is an ultra-premium range of grappas conceived to establish a new quality threshold for Italy’s national spirit. So-named in honour of the distiller who founded the firm in 1779, the new line includes an elegant ‘Bianca Extrafina’ and three barrel-aged Riservas. All four drinks are blended from Merlot, Cabernet and Pinot Grigio grape pomaces selected from local DOC winemakers and distilled using Nardini’s distinct combination of pot still and column still techniques. They are also presented in stunning 70cl cut-glass bottle designs, inspired by Nardini’s futuristic Fuksas-designed ‘BOLLE’ building in Bassano.

Selection...and more selection As part of its name implies, ‘selection’ is at the heart of the new range and there are several different selection processes involved. First of all, the grape pomace is selected both by grape type and for optimum freshness. Then, after distillation, the characteristics of each pot-distilled batch are painstakingly assessed to ensure they meet the precise aromatic and flavour criteria demanded for the range and the resulting spirit is rested at high strength for six months in steel tanks. It is then blended with column-distilled grappa that has also been batch-selected and rested for six months following a similar programme of exacting criteria. In the case of Bianca ‘Extrafina’ the blended distillate is rested for another six months before a further selection is made prior to dilution and bottling at an optimal drinking strength of 42%. All three products in the ‘Selezione Riserva’ undergo an extensive blending and ageing process in oak casks. To begin with, the spirit is subjected to a checking process that sees only the sweetest and smoothest batches chosen. Then, their casks are managed within the cellar over their allotted ageing period, undergoing different levels of exposure and humidity. Blending takes place at cask strength several times, with batches from much older casks brought into play. Indeed, the 3, 7 and 15 years indicated on the label of Selezione Riserva products reflect the youngest and most predominant distillate used in their creation. No solera method is applied.

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Only after final blending at cask strength is demineralised water added to achieve the appropriate drinking strength - and the distillates are checked again and then rested prior to bottling.

A labour of love Creating the ‘Selezione’ has been a labour of love, led by the Nardini Family alongside Master Blender Renato Mazzeracca and Andrea Manzoli, who directs distillery operations at Monastier as well overseeing cask-ageing, blending and bottling at Bassano. If they are intended to complement the distiller’s traditional grappa line-up, some already argue that Nardini’s ‘Selezione’ products display a fragrant, delicate style more typically associated with the single grape expressions crafted in recent times by some of the better boutique grappa distillers. Yet, as international spirits authority David Broom has observed, all four grappas are ‘unmistakably Nardini’,

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showing clear family resemblances with the firm’s legendary Bianca and Riserva staples. However, as David notes, ‘they display a wider, fresher, more tantalising aromatic spectrum’.

A little water, maybe... David Broom also finds that full extent of this spectrum is revealed with his time-honoured professional tasting tool - the addition of tiny amounts of water to the subject spirit. It is not customary – and even a heresy to most purists - to add water directly to fine grappa once it is bottled. That said, David Broom is not alone in noting that the three Riservas in ‘Selezione Bortolo Nardini’ appear to take rather better to a few drops of still water than most examples of the spirit. Radical? Perhaps. But maybe the family distiller that created the rules for grappa is also qualified to break them...

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Grappa Selezione Bortolo Nardini ‘Extrafina’ 42% abv (84 proof)

Truly exquisite, Extrafina is the result of a careful selection process that’s applied to the original pomace and all stages of the distillation process. It wasn’t until the mid 19th century that Nardini was able to maintain fully uniform consistency for its grappa output. In the previous seventy-odd years, before larger-scale storage and blending were implemented for bottling, different distillation batches often revealed their own characteristics. At the Grapperia in Bassano, the large copper vessels containing the sweetest, smoothest and most elegant distillates were especially prized, commanding both a higher price and the name ‘Extrafina’. Given grappa’s unpretentious provenance and Nardini’s reputation for championing a traditional approach to the genre, today’s ‘Extrafina’ represents a departure of sorts. It is certainly more floral than any other Nardini grappa, considerably fruitier and arguably more elegant. But whether it is ‘better’ or not remains a moot point, not least for fans of the classic Bianca! Colour: Bright and clear. Nose: Lifted, almost floral, and very fruity, with highly scented elements and hints of blue fruit. There’s also a herbal element: angelica, wild thyme adding to a highly complex delivery. Steadily, elements of banana and maraschino cherry begin to come through, along with some gentle apricot and peach (mix of stone and pulp) and proving bread. As it develops, so an estery pineapple scent begins to emerge, while the cherry moves away from fresh fruit and towards the cherry elements found in red wine. There’s also a tiny hint of dill and thyme as well as some sweet orange zest.

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Palate: A broad, aromatic, and fruit-filled delivery, with excellent levels of intensity. Everything seen on the nose is present here: the herbal element, the fresh cherry, and pineapple. Texturally, it’s slightly richer and more silky than the classic Bianca 50, with more of the fruits and a new floral element, like mixing dried rose petals with some of the haunting notes of violet; then comes a blast of spearmint in the mid-palate before things starts to dry a little, (dried cherry and soft fruits) and become more powdery. Finish: Medium-dry and quite long. Conclusion: While there are clear family resemblances between Extrafina and Nardini’s core Bianca range, what is substantially different is the reduction of the dryness and a wider fresher, more tantalising aromatic spectrum. At times you are hard pressed to say exactly what this is - it nods to fine pisco, hints at being a new gin; there’s also a touch of Chartreuse, even a light genever. None of this detracts from its individuality but, I’d argue, helps to widen its potential in bars and cocktails. There is something both ancient in its aromatics and something entirely new. Try also: Pojer e Sandri Grappa di Essenzia, Ceschia Grappa Classica Gentile

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Grappa Selezione Bortolo Nardini Riserva 3 Years Old 42% abv (84 proof)

Three-Year-Old Riserva is coherent, complex and refined, showing a clear sweetness as well as the ‘cooked fruit’ characteristics that have made Nardini’s core 40% and 50% Riserva products so successful. Given that Nardini pioneered the art of barrel-ageing grappa, the family has been comparatively judicious with its use of casks, leaving other distillers to develop much larger Riserva ranges and introduce products aged in barrels made from a choice of wood-types. The ‘Selezione’ sees Nardini utilise the casks it knows best, made from new oak sourced from the same Slavonian forest for more than 70 years. It is the management of the spirit in and out of those casks – which are eventually discarded after 20 years of use – that supports the consistent quality of Nardini’s Riserva expressions and most demonstrably, the remarkable Riserva products in the Selezione Bortolo Nardini range. Colour: Bright, light amber. Nose: Aromatically intense and complex. Sweet and fruit driven, but backed by a light pine quality that adds a resinous, log cabin effect to the background. There’s some spice from the oak, but it is more in the line of dried rose petals and sweet citrus/florals though some fragrant white peppercorn comes through in time. There’s a delicate green note along with some balsa wood, vellum, and light dried apple, and sultana. Overall, it’s cologne-like with some sweet new wood. There is quite a transformation with a drop or two of water. It gains an extra liveliness with sweet tobacco beginning to emerge alongside vanilla and white/ milk chocolate. In time, there comes an 150

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overwhelming, thrilling, juicy fruitiness: cherry, apricot, peach even tropical fruits such as mango and fresh banana. The wooden frame now falls back just offering support while, finally there’s a tart zing of orange, jasmine, and osmanthus. Palate: Light to medium bodied, with a soft, silky texture. When neat, there’s some sweet spices but the gentle palate is, unsurprisingly, dominated by the concentrated fresh fruit and a honeyed note that brings to mind cane juice (sweet, heady, yet lightly vegetal). There’s also a slight savoury edge that adds another layer to the fresh fruit. It is, perhaps, more discreet than you imagine given the nose. Adding a little water brings a similar transformation to the taste as it does the nose. It moves from the mid palate to the front with a burst of heavy fruits seen on that diluted nose, as well as vanilla pod. It is both sweet and elegant. Towards the back it starts to dry down with just a tickle of chalk, that green moss, then a final lift of those now intense soft fruits. Finish: Now, and only now, does the wood start to come through. Conclusion: While within the same family, I’d say that this has greater elegance and range than the traditional Riserva. It is less blunt and considerably sweeter - with considerably more fruit. There’s a lovely layered effect and while the oak seems more fresh it’s not in any way dominant. Rather, it sits as a background structure allowing the aromatic mix of fruits and flower and a little dried fruit to play. In my view, some water and time assists this to happen. Coherent, complex, and refined. Try also: Villa de Varda, Trie Barricata Brunello

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Grappa Selezione Bortolo Nardini Riserva 7 Years Old 45% abv (90 proof)

At 45% abv, the 7-Year-Old Riserva is flamboyant, spicy and complex. Achieving an enviable ‘Gold’ in the 2018 World Spirit Awards, judges praised the drink for its ‘elegant wood sweetness, balance, tight body and long-lasting finish’. For aficionados of barrel-aged varieties, this Riserva represents something of a landmark. It is also the first Riserva grappa from Nardini to be offered at a 7 year vintage. While it can be matched with desserts and dark chocolate, Seven-Year-Old also goes remarkably well with sharply-flavoured cheese. A perfect example being the harder, more mature variants of ‘Asiago’, an excellent DOP cheese hailing from the town of the same name, situated just a few miles north-east of Bassano. Colour: Full amber. Nose: Many of the extravagant aromatics which are also seen on the Extrafina with more of the herbal elements; here it is not just angelica, but saffron and rosemary oil. This is accompanied by some burnt cream, then a roasted nuttiness from the oak which like the 3 year old has some resinous edges as well as nuttiness. The fruits remain with that signature cherry to the fore. There’s also a balancing, zesty touch of pink grapefruit. The wood remains quite light (though there’s more of it in evidence) while a bready element takes you into the realm of genever. Again, water is not a bad idea here which brings out hints of (old) bookshop, vanilla pods, cacao, and lactone (coconut) elements. With time in the glass, you get more tobacco and if the Three-Year-Old is 152

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about fruits being enhanced, this is more about how the spice: coriander seed, nutmeg and wood structure (which now moves into butterscotch) balances with the fresh red fruits. Palate: An explosively spicy start with mace and light cinnamon making an instant impact. The mid-palate is filled with the red and yellow fruits, a hint of dried apricot, then crème brûlée and a toasty, almost burnt, element. Rounded and mouth-filling, with a clinging texture. The addition of a little water helps to tease out the complexities. The spices remain dazzling, but not overwhelming and the coriander-like edges bring out hints of citrus which in turn link with allspice, while the tannins are now offering a touch more grip. The fruits, meanwhile, are now moving into the dried and semi-dried area, and have a slightly leaner quality. In time, there’s more of the mocha notes, some espresso crema and darker fruits, almost into blackcurrant and raspberry. In time, the wood begins to offer more structure. Towards the back it loosens, then the green elements return. Finish: Sweet, some dried mirabelle. Fresh and still spicy, with length. Conclusion: Clearly of the same family, the greener elements have now begun to recede, as has the exuberant fruits seen on the Three-Year-Old while the spiciness has moved centre stage. That said, there’s still plenty cherry in there and while things have taken on a slightly more serious air there’s real complexity. Also, like the Three-Year-Old, a small amount of water (and time) have a transforming effect. Like the Extrafina, it tips its hat in the direction of other spirits; Cognac at times, even aged genever. Try also: Castagner, ‘Torba Nera’ 7-Year-Old; Berta, Barbera 8-Year-Old; Nonino, Riserva 8-Year-Old

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Grappa Selezione Bortolo Nardini Riserva 15 Years Old 45% abv (90 proof)

The 15-Year-Old ‘Selezione’ is decidedly darker and richer than most other distillates - even within the Riserva grappa pantheon. If it has the woody notes anticipated by its long barrel age, it’s drier than most expect, albeit with hints of creamy vanilla, chocolate, nuts and wild fruits – in all, a superbly balanced drink at 45% abv. As David Broom has remarked about the 15-Year-Old: ‘like the rest of the range it does, I believe, offer a new dimension for grappa, one which stays true to its roots, but aligns the drink more closely with other top-end, wood-aged spirits - and as a result, it opens up the possibilities of new serves and occasions’. Not surprisingly, 15-Year-Old Riserva pairs especially well with dark chocolate and a good cigar. Colour: Amber/old gold. Nose: This is obviously mature, with a slightly drier quality. There’s also more fresh shaved wood (carpenter’s workbench) and a lovely perfumed lift of linden blossom here providing an aromatic effect like walking into deciduous woods in autumn. The almost ghostly, shifting, dryness rises and falls but never quite obscures the gentle fruits which lie in the centre. Oak has also darkened the chocolate, while the parma violet seen on the Extrafina is here, as well as dried pineapple, then a little vetiver, and some pine. You have to be more careful with water here, but it opens well. There is definitely more oak and the dilution has increased the dry roasted spiciness - coriander again, some cinnamon, then the 154

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vetiver which then shifts focus towards cedar/cigar box/cigar wrapper. The sweet fruits do seem to pull back with the water. Palate: We are into the woods now with some wild cherry, quince, black cherry and then some sandalwood. While it seems quite dry - there’s grip, some vegetal notes, some oak, it then softens in the mid-palate, allowing a softer, almost creamy, vanilla to come through alongside hints of nut and chocolate, and the wild fruits. The balance is excellent. A little dilution rounds the front off well, with some light char elements that add a tiny background note of smoke. Things seem more roasted and toasty but as with the neat palate there’s more obvious sweet element in the centre, some moist Demerara sugar, dried fruit, then nuttiness, before it opens up into incense and begins to gently grip. There’s a return to the mossy/chypre elements which help define it as a grappa. Finish: Dried peach, hazel and Brazil nut and a pleasant chalkiness. Conclusion: The shift towards the oak throughout the range is inexorable, yet steady. Though the structure is more apparent here, it is never overly dry or dominant. In other words, this too has real balance but in a clever mix of balance and counter-balance. What is perhaps most surprising is the return to more overtly ‘grappa like’ element witnessed with the Extrafina but all the time with excellent harmony. Try also: Marolo, Grappa di Barolo 15 -Year-Old; Bocchino, 18-Year-Old Grappa Riserva Cantina Privata.

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Nardini Liquori ... sweet indulgence Nardini’s ‘liquori’ are just what they sound like ‘liqueurs’ - spirits with added sugar. Even so, within their product categories, they tend not to be as sweet as comparable brands. Typically, this makes Nardini liquori exceptionally suitable for cocktail making, since they can contribute real flavour without overwhelming other ingredients with sweetness. Of course, when liquori are served ‘straight’, their sugar levels – but sadly not the calories - can be modified – by refrigeration, ice or – in most cases – with the addition of soda.

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Nardini Mandorla 50% abv (100 proof) Mandorla is, to all intents and purposes, an almond-flavoured grappa. But since the flavour is added in syrup form to the un-aged grappa rather than an infusion (such as the rue sprig in Ruta) it is classed bt Nardini as a ‘bevanda spiritosa’ (spirited beverage). The intense nutty aroma of Mandorla is provided by natural almond essence. Nardini employ a cherry distillate that not only offsets the inherently harsh bitterness of natural almonds, but acts as a binding agent to preserve the strength of the almond flavour itself. As a result, the drink has a subtly sweet after-taste that makes it a popular ‘first-time’ grappa for those new to the spirit. For similar reasons, as a Caffè Corretto (whether in or next to the cup) it’s ideal for espresso drinkers who elect not to take sugar in their coffee. Mandorla is a splendid and versatile cocktail ingredient. It is the basis of an especially excellent ‘Sour’ or with double cream and crème de cacao, a fragrant and nutty ‘Alexander’. It was rated as ‘superb’ in F. Paul Pacult’s Spirit Review. Nose: Heady, extremely floral with clear marzipan, cherry and lemon notes Palate: Intense, tart and nutty, with hints of lemon meringue and vanilla Finish: Slightly sweet and spicy, lingering with cherries and vanilla Conclusion: For those familiar with one of England’s most famous puddings, it’s ‘Bakewell Tart’ in a bottle. It has been described by some as ‘an amaretto for grown-ups’

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Nardini Acqua di Cedro 29% abv (58 proof) Acqua di Cedro is an exquisite ‘lemon’ liqueur made with cedro fruit, otherwise known as citrons. If it is somewhat limoncellolike in conception, this drink is crystalline in appearance rather than cloudy. It’s altogether more sophisticated too, thanks in part to its uniquely dry after-taste. This is all due to the remarkable cedro, originally sourced from Lake Garda. It is larger (and rather uglier) than a conventional lemon, is comprised almost entirely of zest and pith - rather than fruit - and so exceptionally tart in flavour. Acqua di Cedro is typically enjoyed ice-cold with a twist, but it’s also a wonderful ‘lemonizer’ in a Dry Martini, that doesn’t fog the drink’s clarity. As a palate cleanser or an after-dinner treat, try a ‘Cedro Sgroppino’. One part Acqua di Cedro, one part Prosecco and a scoop of lemon sorbet. Blend and serve while still ice-cold and thick. Not bad at all!

Nose: Rich lemon balm with floral notes Palate: Viscous and sweet, cut with welcome lemony sharpness Finish: Delicate lemon curd, backed by a surprisingly dry follow-through Try also: Any top limoncello for comparison

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Nardini Ginepro 45% abv (90 proof) Although very much in a class of its own, the most apt description for Ginepro is that it’s a gin liqueur. Ginepro features a range of botanicals harvested from the foothills of Mount Grappa, just north of Nardini’s Bassano home. Chief amongst these and helping the gin-like aromatics, are juniper and caraway, but the secret recipe includes other local herbs and plants. The result is a powerful, sweet liqueur that adds a fresh dimension to the gin ensemble. It may be at its best served neat over crushed ice with a twist of lemon or a dash of bitters, but Ginepro is also a useful cocktail ingredient. If it makes for an excellent ‘Collins’ or a ‘Martinez’ - many enjoy it as a simple serve with tonic. The drink is widely-acclaimed, and it is a past winner of ‘Best in Class’ (Herbal Liqueur Category) in the International Wine & Spirit Competition. Nose: Recalling fresh pine, with spicy caraway and aniseed elements Palate: Sweet, intense and luxurious, packed with complex botanicals, led chiefly by juniper Finish: Warm and generous, with a delightfully peppery finish of juniper and caraway Try also: Hayman’s Old Tom

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Mistrà 47% abv (94 proof) Mistrà is one of the oldest liqueurs in the Nardini portfolio, with a history that stretches back into the early 1800’s. The comparative dryness – and potency – of this drink sets it apart from conventional aniseed liqueurs like sambuca and génépi, even though it shares the same principal ingredient of star anise. If served neat, Mistrà is a fiery and warming digestive. Crystalline and transparent in appearance, it becomes cloudywhite when diluted with 4-5 parts of water, but also supremely thirst-quenching, much like an extra-dry pastis. A sophisticated compromise for some is to serve the drink over crushed ice with a sprig of mint. Mistrà can be a valuable addition to the bartender’s armoury, since it’s a natural companion to gin in cocktails, most especially when a liquorice-style ingredient is required. Mistrà’s comparative dryness - even compared to many absinthe products - also makes the product an ideal ‘rinse’ in the preparation of a ‘Sazerac’.

Nose: Intense anise scent, with floral qualities and a hint of fennel Palate: Very clean with decisive anise, as well as liquorice and complex herbal elements Finish: Dry, peppered spiciness and very long if served neat. When diluted, still dry, but surprisingly refreshing Try also: Kazan Arak; Varnelli Anice Secco

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Bitter-sweet – the Italian aperitivo The ‘Yin and yang’ of bitter and sweet flavours is central to almost every great Italian aperitivo – it’s just a question of to what degree. Campari, Aperol, Martini, Cynar and Punt e Mes all display bitter-sweet qualities and Nardini aperitivi are very much part of the same constellation. Moreover, with their grain spirit base, once opened, Nardini drinks enjoy a far longer shelf life than wine-based vermouths and amari. Like most Italian drinks, aperitivi have a ‘purpose’, driven by their original conception as a means of ingesting plants and herbs with health-giving benefits. Even today, they have a practical role aiding digestion and cleansing the mouth in preparation for culinary delights to come, whether at lunchtime or before dinner. Nardini first developed an aperitivi range in the late 19th century, mainly in response to growing demand – both in the Grapperia and other hospitality venues in Bassano – from locals and visitors who had been introduced to these new, lighter drinks, most typically in northern cities like Milano and Torino. So it should be of no surprise that Nardini aperitivi products can be deployed to wonderful effect in classic cocktails, from simple Americanostyle drinks to bar staples like the Negroni, the Manhattan, the Martinez, the Boulevardier, Juleps and many more besides. Thanks to their comparatively low levels of alcohol and their ability to mix so readily with sodas, tonics or fruit juices as long drinks, aperitivi and amari are now enjoying wider global popularity than ever before. Not just before meals, but at any time of day or night. Indeed, Nardini’s own unique Americano cocktail – the fabulous Mezzoemezzo – is carving out an enviable reputation that now extends well beyond the Ponte Vecchio in Bassano del Grappa. All the ingredients in Nardini aperitivi are 100% natural. There are no artificial flavours. The special syrups created for each product are blended with grain alcohol, sugar and demineralised water at the firm’s Bassano distillery. Before bottling, they undergo a maceration period in steel tanks of between two and three weeks, depending on the ambient temperature.

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Nardini Bitter 24% abv (48 proof) Nardini Bitter is a traditional and distinctive red aperitivo in the same bitter-sweet family as Campari, but somewhat lighter in style and less sharp, albeit with similar levels of alcohol. An obvious candidate for a delicate Negroni, it makes for an elegant Americano, when combined with Nardini’s own Rosso or Rabarbaro – as well as many other sweet ‘rosso’ vermouths. Nardini’s special recipe features an exotic blend of botanicals, including bitter orange, sweet orange, Chinese rhubarb root, china calissaia, gentian and Roman Absinthe. Since it doesn’t contain cochineal – the beetle-derived colouring agent – it is fully suitable for for vegan and kosher diets. When not featured in a cocktail, Bitter is best enjoyed over ice with soda, tonic or fruit juices. Nose: Herbal, with mixed citrus aromatics well forward Palate: Bitter-sweet, with a distinct flavour of caramelised oranges Finish: Grassy botanicals with bitter orange and a gentle hint of fennel Try also: Luxardo Bitter, Campari

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Nardini Rosso 24% abv (48 proof) Soft, rich and complex, Nardini Rosso is an obvious spiritbased replacement for the Rosso element in a Manhattan or a Negroni, where it avoids the woody bitterness inherent to most vermouths. Underlining the complexity, ingredients include sweet orange, gentian, vanilla and china calissaia (quinine). Importantly, the drink is particularly accessible, not least amongst those who tend to find most Italian aperitivi drinks a little too bitter. If it is best known for combining with Rabarbaro â&#x20AC;&#x201C; 50-50 â&#x20AC;&#x201C; to make the Mezzoemezzo cocktail, Rosso is delicious served simply with soda, tonic or good ginger ale and is a natural bedfellow with other classic bitter drinks, such as Campari, again with soda or tonic. Nose: Distinct citric and vanilla elements Palate: Sweet, delicate and velvety, with overtones of citric orange and tonic water Finish: Fruity and rich, with a crisply tart follow-through Try also: Punt e Mes, Byrrh

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Nardini Rabarbaro 19% abv (38 proof)

Highly aromatic and delicious, with a remarkable taste that’s both herbal and reminiscent of caramelised fruit, Nardini Rabarbaro is one of a kind. While the recipe includes gentian, the extraordinary flavour is derived primarily from its main constituent, Chinese rhubarb root, an ingredient more typically used as a minor component in aperitivo drinks. Superb over ice or with soda, Rabarbaro has huge potential in cocktails, where it has the ability to add immense complexity and richness. It represents – alongside Nardini Rosso – 50% of the popular Mezzoemezzo cocktail. Nose: Redolent of stewed prunes and rich fruit cake Palate: Sweet and smoky, with an earthy bitterness, with strong tones of caramelised fruit. Finish: Tart, fruity and herbal, with some length. Try also: Zucca Rabarbaro (old recipe).

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Nardini Mezzoemezzo 22% abv (44 proof)

What can you say about the greatest six o’clock drink in the world? Mezzoemezzo – served ice-cold with chilled soda and a lemon twist - has been the principal cocktail served in Nardini’s Grapperia since the late 1940’s. Made from equal parts of Nardini Rosso and Nardini Rabarbaro, the Americanostyle drink has only been available – pre-mixed in the same bottle – since 2015. As a combination of the two drinks it is rich, bitter-sweet and amazingly complex. The complexity is not so surprising when the core ingredients are considered: sweet orange, Chinese rhubarb root, gentian, quinine and vanilla. Mezzoemezzo is now gaining popularity beyond the Veneto region, no doubt assisted by the success of Aperol Spritz, which has flown a flag for bitter-sweet flavours around the world. Nardini’s drink is not only delicious, but extremely more-ish, so it’s just as well that the completed cocktail’s strength levels out at under 11% abv (22 proof) if mixed 50-50 with soda and served over ice. The drink is also making headway as cocktail ingredient in its own right. Two parts Mezzoemezzo and one part London Dry Gin make a super-accessible Negroni, and a judicious measure can give a Gin & Tonic a scintillating Italian twist. Nose: Fruit cake, vanilla and citrus Palate: Smokily sweet and an earthy bitterness, firm hints of prune, caramelised orange and vanilla Finish: Lightly bitter, herbal, fruity and long in the mouth Conclusion: Unique - with the capability to win new friends to the world of bitter-sweet drinks.

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Bitter and not so bitter... That’s Amaro! ‘Amaro’ is the Italian word for ‘Bitter’ – so you could be forgiven for thinking that all amari are very bitter drinks. If some can be, others are not and while the time-honoured bitter-sweet flavour profile is common to all amaro products, some can be decidedly liqueur-like. Traditionally, an amaro is served after a meal, either neat or over ice. As with many Italian drinks, there is a quasi-clinical excuse for this: several of the herbs and spices typically featured in amari are geared towards aiding digestion. Since they are typically served long, with soda or tonic as aperitivi, some amari are not perceived as such by drinkers and bartenders alike, while others see the defining element of an amaro as the use of a spirit alcohol base. Thus, according to either criterion, drinks like Aperol, Campari and even Nardini’s ‘Rabarbaro’, ‘Bitter’ and ‘Rosso’ are really amari: but the fame of the individual brands and the way we now choose to drink them has rather transcended a category that - until recently – has been largely undiscovered beyond Italy. That said, as if to complicate matters further, the way we are drinking amaro has changed too - and mixologists are finding that many of these drinks can be served long as well as perform as exciting cocktail ingredients.

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Nardini Amaro 29% abv (58 proof)

Perhaps, more than any Italian drink, amari were created with physical health and well-being in mind. This is reflected by the extensive use of gentian in most recipes, a bitter herb long appreciated for its digestive qualities, yet with homeopathic applications spanning fever suppression and high blood pressure reduction. Nardini Amaro is not at the bitter end of the amaro flavour spectrum. And while many amari have dozens of ingredients, the Nardini Family takes genuine pride in a more simple approach. The core ingredient and thus main flavour of the drink is gentian, but this delightful amaro is balanced with just two further additions - sweet orange and peppermint. In combination, the resulting flavour profile makes it a natural partner with bourbon and malt whisky. Like all amari, Nardini’s spirit is most typically enjoyed straight over ice – with a twist of orange – or with soda if a longer drink is preferred. Nose:

Fresh, mint-cool with herbal notes

Palate: Initially sweet, followed by bitter fruit, peppermint and some liquorice Finish: Well balanced and cleansing, with a vibrant, minty aftertaste. Try Also: Fernet Branca Menta

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Fernet 40% abv (80 proof) Within the ‘amaro’ category, Nardini Fernet is demonstrably at the more bitter end of the scale. As such, it is typically deployed as a dry counterpoint to the sweetness of other ingredients in many drinks. In Italy, unquestionably the home of the bitter-sweet flavour spectrum, it is frequently sipped alongside – or added to - a sweetened espresso to increase the bitter quotient. If the principal ingredients – gentian and Chinese rhubarb – are well to the fore, they are backed by an underlying matrix of subtle aromas, including dried fruit and mint. An ideal component in a ‘Hanky Panky’ cocktail, Fernet has obvious applications for mixologists, but it is excellent straight up , on the rocks, or enjoyed as a challenging shot – possibly the ultimate ‘bartenders’ handshake’. ‘Fernet & Coke’ has become a national institution in Argentina and for good reason: it’s delicious! Nose: Distinctive, rich, and fragrant with obvious notes of gentian, mint with earthy herbal elements. Palate: Intensely astringent, with high levels of gentian piquancy, overladen with spice and hints of dry fruit. Finish: Bitter, with a well-balanced spiciness that lingers in the mouth. Try Also: Fernet Branca; Fernet del Frate Angelico

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Elixir China 34% abv (68 proof)

A rich and spicy amaro-style drink, Elixir China features a complex balance of ingredients. This includes the bark of cinchona calisaya and marsdenia condurango (two plants with legendary digestive qualities) as well as bitter orange peel, mace, cinnamon and cloves. Not surprisingly, this formulation makes Elixir China an excellent winter drink, when it is sometimes served hot, or as the base ingredient of a warming toddy. Indeed, there is a tradition in Northern Italy of steaming amaro drinks, using the milk-heating nozzle of a conventional espresso machine (using other proprietary milk frothing devices may be a little risky, whilst not achieve sufficient heat). ‘China’ also combines well with whisky and bourbon and can be used to make a superb variant of a ‘Black Manhattan’. Nose:

Spicy, citric and intense (more so, with steaming)

Palate:

Fruity, bitter-sweet and herbal

Finish: Rich and spicy with a generous, well-balanced length Also Try: Bigallet China-China; Amer Picon

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Nardini Tagliatella 35% abv (70 proof) Tagliatella may be a bitter-sweet fruity drink of remarkable complexity, but the truth is, it was created largely by chance. In the 18th and 19th centuries, the Grapperia in Bassano dispensed drinks from copper vessels, a practice that continued in the bar well after the introduction of glass bottles. The taps tended to drip and the bartenders captured the leakage from different vessels and the result, combined in a single jug, became a popular local cocktail. Since the word ‘taglio’ is Italian for ‘cut’ and the drink was an amalgam of several ‘cuts’ of different spirits, it was nick-named ‘Tagliatella’. When the Grapperia retired its old copper vessels, regular customers still demanded their Tagliatella - and so Nardini created a bottled variant, with a specific recipe to ensure consistency – and trademarked the name. Today’s Tagliatella is an infusion of grappa, cherry distilla, dried orange and several other natural botanicals deployed across the Nardini product range. Usually served straight over ice, it combines well with sodas. Tagliatella’s spirit base, complex flavour profile, and overall impression led drinks guru Simon Difford to refer to it as an amaro. It may be a unique drink, but Simon is right, an amaro it is! Nose: Clear aroma of caramelised fruit, led by orange and cherry Palate: Bitter-sweet, but herbaceous, again laced with oranges and cherries Finish: Dry and citric, with a lightly sharp follow-through Conclusion: A unique drink with a loyal following

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Credits: Design: Mark Scoggins at Studiospark.co.uk , Norwich, UK Principal Photography: Colin Dutton, Treviso, Italy Additional Images: Cesare Gerolimetto, Bassano del Grappa, Italy Matteo Danesin, Padova, Italy Treelabagency.com, Bassano del Grappa, Italy Cocktail Preparation/Styling: Andrea Camazzola, Head Bartender at Palazzo delle Misture, Bassano del Grappa, Italy

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Authorâ&#x20AC;&#x2122;s Acknowledgments: To all the great bartenders and mixing maestros whose creativity has made the cocktail section of this book so engaging and especially to Sharla Ault for marshalling their contributions with such charm and patience. To David Broom for his wisdom and humour. To Marcin Miller, my collaborator some ten years ago, for forging the original template for this publication. Most of all to Antonio Guarda-Nardini, for his enthusiasm, his friendship and for making this entire project possible. For additional information about Nardini and the wonderful town of Bassano del Grappa, visit www.nardini.it

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When the first edition of this book was published just over ten years ago, I felt that â&#x20AC;&#x201C; outside Italy -grappa was often misunderstood. It was our intention to explain something of the care, passion and pride that goes into producing our national spirit. We also included some cocktail recipes, which was a surprise to some and almost sacrilege to others. Such perceptions are increasingly outdated and with contributions from so many world-leading mixologists in this new edition, it would seem grappa is at last enjoying the attention it so richly deserves. At the same time, given the growing general interest in Italian drinks, we are showcasing other products from the Nardini portfolio, many of which were originally made with a grappa spirit base. Even if they feature grain spirit today, they are part of a family heritage that now spans four different centuries. Antonio Guarda-Nardini