You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Credit: Bar 888, InterContinental Hotel, San Francisco
The National Culinary Review, May 2012
10-15 mint leaves
2 oz. Jacopo Poli Miele grappa
1 oz. fresh lime
1 oz. simple syrup (1:1)
Club soda or prosecco
Method: Muddle mint leaves in cocktail shaker. Add grappa, lime and simple syrup. Add ice; shake vigorously. Pour into glass; top with club soda or prosecco. Garnish as desired.
ACF reserves the right to remove inappropriate comments.