Pan e Vin (and Sgnape)

3 cl Grappa Nonino Vendemmia Riserva

5 cl kvass cordial made from rye bread soaked in Grappa Nonino Cask Strength Riserva 5 Years*

0,5 cl 2:1 sugar syrup

1 drop of 20% saline solution

Fennel essential oil

Mix all ingredients using the Stir & Strain technique and serve in a low tumbler with a chunk of ice. Finish by scenting the cocktail with a spray made from 96° alcohol and food-grade fennel essential oil (2 drops per 20 ml of alcohol).

*Cordial:
300 g kvass made from rye bread previously soaked in Grappa Nonino Cask Strength Riserva 5 Years
15 g ascorbic acid
30 g chestnut honey
170 g fig jam syrup
Blend all ingredients and combine the cordial with walnut milk in a 1:3 ratio (10 cl walnut milk for every 30 cl cordial). Let the mixture curdle in the fridge, then filter using a Superbag. Finally, pasteurize the clarified cordial at 63°C for 30 minutes in a Roner to “kill” the yeast and prevent further fermentation.