Disco Nap

The reason you don't often see grappa-based cocktails is not because the Italian booze doesn't play well with other liquor. Rather, blame the high price of non-rot-gut grappa. So while the Smash variant bar man John Coltharp serves at The Parish might be a few bucks more than some other drinks, its spicy, floral grappa di Prosecco breaks the spirit free from its digestivo chains. Paired with mint, lemon and bitter-edged Aperol, this bright, revitalizing drink is worthy of its name. For more 2012 Best Cocktails, click here.

Recipe adapted from The Parish, Los Angeles, CA

Disco Nap
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Disco Nap from The Parish, Los Angeles, CA
Servings
1
drink
Ingredients
  • Half a lemon, cut into 4 wedges
  • ¾ ounce Aperol
  • :::¼ ounce simple syrup (1:1):::
  • 8 mint leaves
  • 2 ounces grappa di Prosecco
  • Ice
  • Mint sprigs
Directions
  1. In a cocktail shaker, combine the lemon wedges, Aperol and simple syrup. Muddle to extract the juices from the lemon, but don't completely break apart the lemon peels. Add the mint leaves and muddle again, lightly. Add the grappa, then fill the shaker with ice and shake well. Strain into a highball filled with ice and garnish with the mint sprigs. Serve.
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