Infusing grappa with fruit and herbs has always been a favorite way to savor the potent beverage, and with this method you can easily make a wide variety of flavored grappas at home. You can also use grappa to flavor cakes and cookies by moistening them just before serving. Lidia Bastianich tells how to select and savor grappa, different techniques for infusing it, and recipes for raspberry, chamomile, fig, honey, peppermint, rosemary, or cherry grappa.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this Article
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log in
Comments
Leave a Comment
Comments