Recipe: Basil Grappa

the appetizer:

Learn how to make your own liqueur from scratch with Luscious Liqueurs by A. J. Rathbun, including recipes like Persephonia; Limoncello; Basil Grappa; and Simple Syrup.

Cookbook

Basil Grappa

Makes about 1-3/4 pints

Most won't jump right into the idea of infusing grappa because most, or at least many, are a tad scared of grappa. I can understand this, having been nervous the first time I tried it (and I like bitter-and biting-drinks on occasion). I was even more nervous the second time, because my first grappa had a bit of the taste of gasoline. But the second time it was more what I've come to expect with grappa: a serious nature and rewarding flavor. If you haven't come around yet to enjoying grappa straight, this softer version may be right up your after-dinner-drink alley.

1 cup loosely packed fresh basil leaves
1 tablespoon freshly squeezed lemon juice
3 cups grappa
1/2 cup Simple Syrup

1. Put the basil and lemon juice in a glass container with a tight-fitting lid. Using a muddler or wooden spoon, muddle the basil leaves and lemon juice.

2. Add the grappa, stir, and seal. Place the container in a cool, dry spot away from sunlight. Let sit for 1 week, swirling occasionally.

3. Add the simple syrup, stir, and reseal. Return to its spot. Let sit for 2 more weeks, swirling occasionally.

4. Strain the liqueur through a double layer of cheesecloth into a pitcher or other easypouring vessel. Strain again through 2 new layers of cheesecloth into 1 large bottle or a number of small bottles or jars.

A Serving Suggestion: Serve Basil Grappa chilled or at room temperature in small glasses; it's especially good for alleviating that over-full feeling when you've had a couple bites too many.

Grappa is a fragrant grape-based pomace brandy of between 50% and 80% alcohol by volume (100 to 160 proof), of Italian origin. See the full article on grappa on Wikipedia.

Buy the Book

from:
Luscious Liqueurs
50 Recipes for Sublime and Spirited Infusions to Sip and Savor
by A. J. Rathbun
Harvard Common Press, 2008
Hardcover, $12.95
ISBN: 1558323805
ISBN-13: 978-1-55832-380-3
Information provided by the publisher.