Peperoncino Grappa

Dave DeWitt Leave a Comment

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Peperoncino Grappa
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Here’s a kicked-up version of Italy’s famous grape brandy! Keeping chiles’ favorable influence upon digestion in mind, this "hot Grappa" is ideal as a digestive drink after a meal. Note that this recipe requires advance preparation.

Ingredients


  • 1 quart or liter Grappa

  • 1 red chile pod (like Lingua di Satana, Cayenne or Thai)



Instructions


Place the chile pod in a clear glass bottle along with the Grappa. Place in a very sunny spot, for example on a windowsill, for about 30 days. The pod will most likely look somewhat shrivelled after that.

Strain the Grappa, store in a dark and cool place (basement) for another two months. After that, enjoy!
Servings
1 quart
Servings
1 quart
Peperoncino Grappa
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Here’s a kicked-up version of Italy’s famous grape brandy! Keeping chiles’ favorable influence upon digestion in mind, this "hot Grappa" is ideal as a digestive drink after a meal. Note that this recipe requires advance preparation.

Ingredients


  • 1 quart or liter Grappa

  • 1 red chile pod (like Lingua di Satana, Cayenne or Thai)



Instructions


Place the chile pod in a clear glass bottle along with the Grappa. Place in a very sunny spot, for example on a windowsill, for about 30 days. The pod will most likely look somewhat shrivelled after that.

Strain the Grappa, store in a dark and cool place (basement) for another two months. After that, enjoy!
Servings
1 quart
Servings
1 quart
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