Trend: The Suprema Sour

Grappa, the grape brandy distilled from grape stalkings and wine pressings, has long been favored by Italians after a heavy meal. Known as the poor man’s beverage, with alcohol content ranging from 40 per cent to 50 percent, Grappa has become a trendy mixer and a must have in Italian restaurants.

The Grappa Sour, a spin off on the famous Pisco Sour, is one of the most popular new cocktails. "Grappa, a different style of grape brandy (than Pisco), proves to be a perfect combination to the lemon, sugar and egg white ingredients," says Verga Gianfranco of Louis 649 in New York. "The fruit essence of the Tocai Grappa blends melodiously with the lemon juice to create a subtle banana flavor. The egg white provides a lovely texture that carries the flavor throughout your mouth and smoothly into your tummy."

The Suprema Sour
By Gianfranco Verga (Louis 649)

1.5oz Fantinel Suprema Grappa Tocai
1oz simple syrup
0.75oz lemon juice
1 small egg white

Combine all ingredients into a shaker and shake without ice vigorously. Add ice, shake again and strain into a coup / snifter / brandy glass.Garnish with 3 drops Angostura bitters.

Fantinel'sSuprema Grappa line embodies Friulian grappa and Italian style. Fantinel offers two distinct Grappas: The Grappa Tocai is made of a Friulian grape and has an intense nose. The Grappa Refosco has a more elegant palette and is distilled from Refosco red grapes.

Edited by Patricia D. Sherman

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