Baltimore Eats - Wake Up to Grappa

Ah, January, the new year is upon us, checking accounts diminished from the holidays, work places back to "the grind," winter in full swing, resolutions already being broken, minds trying to remember lost memories of the month before, and of course . . . HANGOVERS!

We all deal with the aftermath of over-indulgence in different ways. Some ideas would be to sleep through New Years day, wake up and eat a cheeseburger with bacon or leftover pizza (you get the idea); wake up early for a run and sweat it out; take some kind of oxygen supplement (an old Professor of mine swore by this), or... HAIR OF THE DOG!

There are so many "morning pick-me-ups" that one can choose from, it is really kind of scary (Ever been to New Orleans?).

In Italy one would wake up with breakfast and an espresso with a shot of Grappa (known as a Caffe Correto). A sure-fire way to wake up and get your day started with a bang -but have you ever heard the phrase "Don't try this at home"? Grappa is an Italian digestif (a drink for after dinner) that has had some rough beginnings. This "fire water," "gasoline," or "Italian Moonshine," that many speak of, can be a truly wonderful spirit that soothes the belly after a hearty meal. It's distilled from Pomace -left over grapes, skins, stalks, and seeds from wine production.

Initially Grappa was quite unpalatable, hence the CaffÈ Correto, but as time went on, Grappa started being made from single wine varietals, coming from better vineyards (as opposed to the backyard vineyard) and certain production guidelines were mandated, as well as attention to quality control.

Grappa comes in so many different versions that it is hard to keep up with. Just like with Single Malt Scotches, fine Bourbons and Vodkas etc. getting acquainted with Grappa can have one hankering to buy a book (I did) to learn more about this beautiful fiery liquid. It's usually clear, but you can find amber or brown Grappa sometimes, especially if it's been aged in oak casks. You will generally find your better Grappa in a very ornate (usually hand blown) bottle. Some great producers that I like are Nonino, Jacopo Poli, Michele Chiarlo, Ruffino, Giori and Sassicaia.

Grappa takes on many characteristics of a fine wine and is worth sipping casually with friends, after a great dinner at your favorite restaurant -or with your dog at 4 am while you are both watching The Discovery Channel and re-runs of The A-Team.

But, maybe I've said too much!

CAFFE CORRETO
1 shot of hot espresso
1 shot of Giori grappa
Add together in espresso cup
Drink, wake up and enjoy!

ITALIAN "MOJITO"
10 mint leaves
1 tbsp. Amerana Cherries (found in Italian deli/grocers)
2 oz. Giori Grappa
Top with soda water
Muddle mint leaves and cherries together, add ice and grappa, mix well and pour into preferred glass. Top with soda water.
Garnish with mint sprig.

Salute!

Patrick McCormick has been bartending for over 11 years. He's currently the mixologist at The Oceanaire in Baltimore's Inner Harbor East.