Gaja, "sperrs", Grappa Recipe

Make the wine reduction (grape-rose infusion)

Combine 1 cup of Gaja Sperrs (or similar Barolo/Barbaresco) and 1/4 cup sugar in a small saucepan. Add the cloves, rosemary sprig, and lemon peel. Bring to a gentle simmer over medium-low heat and reduce until syrupy and thick enough to coat the back of a spoon, about 12–15 minutes. Stir occasionally and skim any foam. Remove from heat and let cool to room temperature (about 20 minutes). Strain out cloves, rosemary, and peel, pressing lightly to extract flavor. You should have about 3–4 tablespoons of concentrated reduction. Chill briefly if still warm.

Build and chill the cocktail

In a cocktail shaker, add the chilled reduction (use all or 30–45 ml depending on desired intensity — start with 30 ml for balanced sweetness), 90 ml grappa, and optionally 15 ml amaro if using. Add ice to fill the shaker about two-thirds full (approximately 1 cup).

Shake and strain

Shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted. Double-strain into a chilled coupe or small rocks glass (if you prefer on the rocks, serve over one large ice cube).

Garnish and serve

Express the oils of an orange twist over the drink by holding the twist over the glass and pinching it so the oils spray onto the surface. Run the twist once around the rim and discard or drop into the cocktail. Optionally lay a very small fresh rosemary sprig on top for aroma. Serve immediately.

If the cocktail is too sweet, reduce the amount of wine reduction to 20–25 ml and add the optional 15 ml amaro to introduce bitterness and complexity. If too strong, add 5–10 ml water or reduce grappa to 75 ml.