- 5 cl Grappa Teroldego Bertagnolli
- 2 cl raspberry liqueur
- 2 cl freshly-squeezed pink grapefruit juice
- Rose extract
- Fancy-cut apple garnish
- Fresh mint
Hollow out half a pink grapefruit and place in a chilled martini glass.
Into a Boston shaker put: the Grappa Teroldego Bertagnolli, the raspberry liqueur, and the strained, freshly-squeezed pink grapefruit juice.
Strain and pour into the half-grapefruit along with crushed ice. Spray with rose extract.
Decorate with fancy-cut apple garnish and a few fresh mint leaves.
Glass: Martini Glass
by Michele Bia | Parma