[Sca-cooks] grappa and fruit

[A. Malone]

My father used to do the same thing with grappa.  It was also drank 
as an after dinner drink, and it for sipping.  We found that the 
higher the proof the better it tasted.  IMHO it has to be 100 proof 
to actually taste good.  The 80 proof isn't as good.  Not sure why.

Grappa is made by distilling the grape squeezings from making wine.

          Angeline


At 04:09 PM 12/8/2008, you wrote:


>My grandfather had made his own wine and distilled his own grappa; 
>it was really volatile stuff.
>
>Anyway, Grandma used to take the grappa and preserve cherries in it. 
>After she died, and we were back at the house after the funeral, my 
>cousin Laura went into the pantry and found the last of the 
>cherries, two jars' worth. We were all under the age of 21, but no 
>one was stopping us that day. We sat at Grandma's old dining room 
>table and ate the cherries, and drank the cherry-flavored grappa.
>
>Very appropriately, the cherries in grappa were nicknamed "cherry 
>bombs." They certainly got us bombed.
>
>Gianotta