Directions
Sooner or later we had to do a cocktail with grappa with an infusion of Sicilian cannolo so we didn’t pull back in front of the challenge. In reality, it is nothing exceptional, just take a good Sicilian cannolo, cut it in half, eat a part of it and the other half you have to put it in a container with 1 liter of barrel-aged grappa. If it’s grappa from Amarone, beautifully soft, velvety and spicy, even better. Add a few pieces of candied citron and leave to rest in the refrigerator for 3 days. Remember to shake the container once a day.
After three days, strain the grappa, crushing well with a spoon to extract all the juice that has soaked the cannolo. Filter again with a cloth to remove any residue and bottle it.
Now let’s move on to the actual cocktail, code-named Cannolove cocktail. It’s not so original, but it’s nice as it sounds. As an alcoholic base, we have grappa flavored with Sicilian cannolo, then we add pineapple juice, lemon, maraschino and a little bit of egg white. Nothing difficult, but the result is an aromatic cocktail full of suggestions and citrus flavors. As an alcoholic grade, it is quite light, so it is perfect as an aperitif or as a late afternoon drink.
Ingredients and doses to make the Cannolove cocktail
- 4 cl of Sicilian cannoli infused grappa
- 1 cl of maraschino
- 2 cl of lemon
- 3 cl of pineapple juice
- 1,5 cl of egg white or acquafaba
How to make the Cannolove cocktail
Squeeze half a lemon and strain the juice.
Cut the pineapple and put a slice in the extractor and make the juice.
Pour all the ingredients in a shaker without ice and shake for 1 minute.
Open the shaker, add ice and shake very quickly.
Pour into an old-fashioned glass and decorate with a maraschino cherry or a piece of cannolo.
Other great cocktails to try as an aperitif
Negroni, Mojito, Moscow Mule, Gin & Tonic, Dark and Stormy, Daiquiri, Margarita, Spritz, Hugo, Old Fashioned, Manhattan.
