By Marco Rociola
35 ml Grappa Trailaghi
15 ml Vermouth Style 31 Rosso
2,5 ml Liquore sambuco (elderberry liqueur) (the frosted glass is usually nebulized)
1 sugar cube / 7,5 ml liquid sugar (2:1)
2 dashes Peychaud’s Bitter
2 drops orange flower Bitter
Preparation: cool down the glass, nebulize with elderberry liqueur.
In a mixing glass, put a sugar cube, Peychaud’s Bitter and orange flower. Dissolve the sugar cube with a splash of sparkling water (if you use liquid sugar, don’t add water).
Once dissolved, add grappa, Vermouth and ice and stir for about 30 seconds.
Remove the ice from the glass and pour the drink in it.