Ve.n.to
The IBA's official grappa cocktail: creamy, citrus-fresh and floral with a touch of honey.
Ingredients
- Grappa, white, unaged45 ml
- Chamomile liqueur15 ml
- Lemon juice, freshly squeezed22.5 ml
- Honey syrup (3 parts Honey, 1 part Water)15 ml
- Egg white10 ml
- Lemon, to garnish (optional)1 twist
Method
- Make the honey syrup by mixing one part warm water with three parts honey. Let it cool completely.
- Add the grappa, chamomile liqueur, lemon juice, honey syrup and egg white to a shaker.
- Dry shake without ice for about 10 seconds to emulsify the egg white.
- Add plenty of ice and shake hard again for 10–15 seconds to chill and dilute.
- Fine strain into a chilled coupe.
- Twist a piece of lemon peel over the drink to release its oils and drop it in as a garnish.
IBA (International Bartenders Association)
About this drink
Ve.n.to was the first grappa-based cocktail on the IBA's official list, a recognition of Italy's often overlooked grape spirit as a serious cocktail base. Its name nods to the Veneto region and to vento, Italian for 'wind', a hint at its light, airy character once the egg white is shaken into foam. The grape notes of grappa, the floral sweetness of chamomile and the acidity of lemon combine into a modern classic that shows grappa in a new, elegant light.
Questions and answers
Which grappa suits a Ve.n.to best?
A young, aromatic grappa brings out the drink's fresh, herbal side best. A heavily barrel-aged grappa can take over with strong wood and caramel notes.
Can I prepare Ve.n.to in advance?
The honey syrup keeps well in the fridge for a few days, and chamomile liqueur comes ready in the bottle (or can be made at home), so the drink itself is quick to shake when you need it.
