Recipe Grappa, jujube and pomegranate – Italian Cuisine

  • 5 large jujubes (or 6-7 medium-sized)
  • 6 ml of reserve grappa
  • 1/4 of a pomegranate
  • ice

For the recipe of the cocktail with grappa, jujube and pomegranate, cool a cocktail glass. With an extractor, extract the juice of 5 large jujubes (or 6-7 medium-sized ones). Alternatively, blend the fruits and then filter or crush them in a mortar and filter the juice obtained.
United 6 ml of grappa reserve, cool with an ice cube and mix.
Collect the shelled grains of 1/4 of a pomegranate in a fine mesh colander and mash them with a pestle to obtain the juice.
Cool it down with an ice cube. Pour the pomegranate juice, without the ice, into the cup and complete with the mix of jujubes and grappa. The two juices will remain separate due to their very different textures: silky and sweet that of jujubes, liquid and tannic that of pomegranate. On the nose you will first feel the grappa which, pleasantly, almost disappears in the mouth, leaving room for freshness.

Recipe: Elton Zeqiraj, Texts: Angela Odone, Photos: Riccardo Lettieri, Styling: Beatrice Prada

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