Grappacino
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*50ml [[Grappa]] | *50ml [[Grappa]] | ||
*10ml [[Amaretto]] | *10ml [[Amaretto]] | ||
| − | *10ml sugar syrup | + | *10ml [[sugar syrup]] |
*1 short, strong [[espresso]] | *1 short, strong [[espresso]] | ||
| Line 27: | Line 27: | ||
*50ml [[Vodka]] | *50ml [[Vodka]] | ||
| − | *5ml Sugar Syrup | + | *5ml [[Sugar Syrup]] |
*10ml [[kahlua]] | *10ml [[kahlua]] | ||
*10ml [[tia maria]] | *10ml [[tia maria]] | ||
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*[http://www.london-eating.co.uk/more-reviews.asp?restaurant=5714&CurPage=4 London-eating.co.uk]. | *[http://www.london-eating.co.uk/more-reviews.asp?restaurant=5714&CurPage=4 London-eating.co.uk]. | ||
*[http://www.webtender.com/iforum/search.cgi?q=grappacino Webtender.com - Grappacino]. | *[http://www.webtender.com/iforum/search.cgi?q=grappacino Webtender.com - Grappacino]. | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
Revision as of 19:25, 28 March 2006
Grappacino, a cocktail combining Grappa, Espresso Coffee, Amaretto Liqueur, and Sugar Syrup.
The Grappacino was created in 2005 by Cocktail Bartender George Sinclair, for the Tapas Bar "Salt Yard", 54 Goodge Street, London, England.
The word "Grappacino" comes from the splicing together of the two words "Cappuccino" and "Grappa".
Contents |
Original Recipe
- 50ml Grappa
- 10ml Amaretto
- 10ml sugar syrup
- 1 short, strong espresso
Pour all ingredients into a shaker, and then add the ice. Shake hard, and then strain into a chilled cocktail glass. Garnish with 3 coffee beans, placed into the centre of the drinks surface, and arranged into a flower petal formation.
Is the Grappacino based on another Cocktail?
Yes, the Grappacino is based on another cocktail called a Vodka Espresso, created by Dick Bradsell.
Vodka Espresso
- 50ml Vodka
- 5ml Sugar Syrup
- 10ml kahlua
- 10ml tia maria
- 1 short strong espresso
Pour all ingredients into a shaker, and then add the ice. Shake hard, and then strain into a chilled cocktail glass. Garnish with 3 coffee beans, placed into the centre of the drinks surface, and arranged into a flower petal formation.
Also See
