Mixology. Back to the old ways?
In the dim and distant past, lunch usually concluded with coffee and grappa. After draining your cup, you poured in the grappa over the last few drops of coffee, a tradition still known as el resentin.
Stretching a point, maybe, we can say this was the earliest use of grappa in mixology – the art of mixing your drinks. Grappa is actually an ingredient in a great many cocktails, of both the pre- and post-prandial variety. These new uses spring from several influences, including an emphatic shift in popular tastes driven in part by mixology-fuelled trends.
In honour of that fine tradition, the Marzadro distillery has created a full-flavoured cocktail informed by old customs and new inspirations in both its ingredients and its name: the Resenton. It’s easy to make but delicious to drink. For one person, you need 5 cl of Chardonnay grappa and 3 cl of coffee liqueur. Simply take an old-fashioned glass with lots of ice, pour in the grappa and liqueur, and mix gently (as cocktail tradition demands). It’s ready to enjoy straight away!
