A bitter and sour cocktail that beautifully showcases both Grappa and Campari.
1 oz Grappa (Muscat 7 year old)
1 oz Campari
1 oz Lemon juice
12 oz Tart Apple Syrup
12 oz Egg white
Add all ingredients to a shaker, shake with ice and double strain into a cocktail glass. Garnish with a Peychauds Bitters Swirl
To make Tart Apple Syrup. Juice Granny Smith Apples, reduce by half over heat and mix with white sugar 1:1.
Made for Ivan, owner of 'Covo' Italian Restaurants in Auckland. Ivan came into Cartel on a quite Tuesday night and started off with a Negroni, then asked for something different but in the same style, after around 4 different cocktails, this is the one he concluded his night with.
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