Saturday, July 18, 2015


My version of the Genoa was a little bit more Greek than Italian. I substituted Skinos for grappa and hoped that the sambuca would even everything out--which it would have done had I remembered to include it. This called for a "do-over." Skinos was very assertive, but anise flavor rules this drink. The recipe called for an olive, and I opted for a lemon zest, which again made it less Italian. Not a bad drink but it has identity problems. If I do it one more time, I'll use grappa and an olive to see what it is supposed to taste like.
  • 2 oz. gin
  • 1 1/2 oz. grappa
  • 2 tsp. dry vermouth
  • green olive (lemon zest pictured)
Combine all ingredients except olive in a shaker with ice. Shake and strain into a chilled cocktail glass. Garnish with the olive.

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