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El Resentin

After dinner/digestif · Aperitivo/aperitif · Herbal

4.2 5 ratings

Favorite

Ingredients

1 oz Cynar/carciofo amaro
2/3 oz Grappa
1/2 oz Chinotto liqueur
1/2 oz Ambrato vermouth
1/6 oz Cold brew coffee
5 drop Saline solution 4:1

How to make

Serve in a old-fashioned glass

Prepare

  1. 1 Select and pre-chill an OLD-FASHIONED GLASS.
  2. 2 Prepare garnish of orange zest twist.

Method

  1. 3 STIR all ingredients with ice.
  2. 4 STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).

Garnish

  1. 5 EXPRESS orange zest twist over the cocktail and use as garnish.

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Flavour profile

18.0% alc./vol. · 1.1 standard drinks · 130 calories

History

This grappa cocktail offers layers of coffee-led herbal complexity.

This drink was adapted from a recipe created in February 2025 by Davide Segat at the Side Hustle in Covent Garden, London, England. Davide specifies Cynar, Nonino Il Moscato Grappa Monovitigno, Muyu Chinotto liqueur, and Martini Ambrato. In the Venetian dialect, "Resentìn" means "to rinse." It refers to the Venetian tradition of pouring a splash of grappa into a coffee cup after the espresso has been drunk. The grappa is swirled to collect the espresso's crema, and then the coffee-infused grappa is consumed.

Created by Davide Segat