Nonino Grappa Cocktails
the bar at the Gritti Palace, Venice
Fall’s cooler weather, and aromatic breezes proves a perfect time to shift to warming aromatic cocktails. Part of the Nonino project instigated by the three daughters has been working with mixologists around the world to create unique cocktails using the Nonino distillates.
The monovarietal grappas, and grape distillates by Nonino offer a unique opportunity to play with distinct varietal characteristics. Their distillation process captures grape aromatics in what Giannola Nonino calls “a crystalline purity.” The flavors of each grappa reflects the character of the grape type used, with warmer blue floral notes lifting from the glass in the merlot distillate, and distinctly yellow flower and warm hay aromas for the chardonnay. Nonino’s first monovarietal, picolit, remains my favorite.
The Gioiello, their honey distillate made from acacia honey, too carries trademark flavors of autumn. It’s a beautifully nutty, forest floral aromatic that’s both warming, and spiced on the palate. A lovely sipping cocktail on its own.
Nonino, of course, also makes a tasty amaro that’s great over ice, or in a cocktail as shown below.
While visiting Venice last year we were able to meet several mixologists who were kind enough to share their recipes with me for three of my favorite Nonino cocktails. Each of the three recipes following are easy enough to make at home, and perfect for Fall weather with flavors of apple, rose, and herbal infusions.
(Some of the drinks they showcased brilliantly involved infused aromatic tea smoke, and other complicated ingredients. I don’t keep a vaporizer at home.)
Nonino Frozen, Mixologist Davide Girardi, Udine
Mixologist Davide Girardi
Nonino Frozen
Mixologist Davide Girardi, Udine
5 cl Amaro Nonino Quintessentia
Soda Water
1 lime
cane sugar
2 mint leaves
Muddle and pound 1/4 of a lime with 2 spoonfuls of cane sugar.
Fill a glass with crushed ice, and Amaro Nonino Quintessentia, and top it up with soda water.
Mix it energetically in the glass in which it is to be served, and decorate it with mint leaves.
Passion Nonino, Barman Mirko Falconi, Gritti Palace, Venice
Barman Mirko Falconi in the library of the Gritti Palace
Passion Nonino
Barman Mirko Falconi, Gritti Palace, Venice
3 cl Grappa Nonino Cru Monovitigno Fragolino
1.5 cl white Cinzano
0.5 cl Aperol
1 cl passion fruit juice
1 cl rose syrup
Shake all ingredients except for the grappa.
Once shaken, pour in a mixing glass,add ice, and the grappa.
Stir slowly and serve in a chilled cocktail glass.
Decorate with peels of apple, melon, and pumpkin.
This cocktail is a lot of fun to play with switching up which flavor of the monovarietal grappa, and what type of fruit juice too. For example, the Picolit grappa works well with pineapple juice.
Nonino Cool, Head Barman Gennaro Florio, Venice
Gennaro Florio, Venice
Nonino Cool
Head Barman Gennaro Florio
4cl Grappa Nonino Cru Monovitigno Fragolino
3cl Sour Apple liqueur
1 Tbsp blossom honey
drops of squeezed lime
Caramelize seasonal fruit (apple works well) in Grappa Nonino Monovitigno Moscato and cane sugar to use as garnish.
Shake all ingredients, and fill without ice into a cocktail glass.
Garnish with caramelized fruit.
Cheers!
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