The Sazerac is a great classic reworked here by Luigi Barberis with the Grappa di Barolo Riserva “Storie di Vitigno” by Mazzetti.
5 cl Grappa di BaroloRiserva “Storie di Vitigno”
1 cl Absinthe
1 sugar cube
Bitter
Chill an Old Fashioned glass and drizzle with absinthe, adding crushed ice. Mix the sugar and bitters in another glass, then remove the ice by filtering it from the second glass and continue mixing the absinthe and Grappa Barolo Riserva “Storie di Vitigno,” adding the bittered sugar.
