Beverage
|Friuli Venezia Giulia Region
Grappa
Variants
Ingredients
Fresh grape pomace (vinaccia), clean water (if needed), copper alembic still, distilled water for dilution, optional: wild herbs (e.g., ruta, chamomile), lemon or pear peel (for aroma), oak barrel (for aging).
Preparation
Place 10 kg of freshly pressed grape pomace in a fermentation container (if using white grape pomace). Let ferment for 2–5 days in a cool, dark place. Red wine pomace can be used immediately.
Transfer the pomace into a clean copper still. Seal the still and begin slow distillation over low heat. Let the heart cool, then dilute with distilled water to reduce alcohol content to about 40–45% vol. To aromatize, infuse with 1 sprig of ruta or a strip of lemon peel for 24 hours, then strain.
To age, store in a small oak barrel for 6–12 months for color and complexity.Bottle the grappa in clean glass bottles.Store in a cool, dark place.
Serve in small glasses at room temperature as a digestivo.
Ingredients
Water, small pin branches or needles, apple vinegar or verus, mint or thyme hydrolate, juniper natural extract or juniper brew, lemon zest, mountain pine syrup.
In details: 100ml of cold mountain pine brew, 10ml of apple vinegar or verjus, 5ml of mint or thyme hydorlate; 1 drop of juniper extract, 1 lemon zest, water as needed, 1 tea spoon of mountain pine syrup.
Preparation
Prepare the mountain pine infusion:
- Let 1 teaspoon of fresh pine needles or 1 young pine sprig infuse in 200 ml of cold water for 6–8 hours.
- Strain thoroughly.
In a tumbler or cocktail glass:
- Pour 100 ml of cold pine infusion Add 10 ml of apple cider vinegar Add 1 drop of natural juniper extract
- (Optional) Add 1 teaspoon of mountain pine syrup if you prefer a slightly sweet touch Top with natural sparkling water and stir gently.
- Garnish with a lemon zest, squeezed over the drink to release the essential oils. Serve with large ice cubes for controlled dilution and a refreshing effect.
Ingredients
50ml of friulian grappa (in alternative use 50 ml of the mountain pine alcohol-free grappa described above), 25ml fresh lemon juice, 20ml edelflower syrup or home- made edelflower brew, 2 tea spoon of acquafaba foam, ice, fresh edelflowers to garnish.
Preparation
If you want a light foam, first do a dry shake (without ice) of all the ingredients, including the aquafaba. In alternative add acquafaba foam at the top after shaking. Then add ice and shake vigorously again.
Strain into an old fashioned glass with ice or serve “straight up” in a coupe glass.
Garnish with a small sprig of untreated elderflowers, if available.
