Mambo love for Grappa battles the drink robots

Mambo love for Grappa battles the drink robots. Welcome in the mixology battle club! How many times we heard someone to say that they don’t like Grappa? Or how many times you said to someone you don’t like Grappa? Too many times! It is time now to stand up for a national treasure from Italy and fight the drink robots! It is time you come on our side!

A LITTLE SIP ON WHAT GRAPPA IS

The flavour of grappa, like that of wine, depends on the type and quality of the grapes used, as well as the specifics of the distillation process. Grappa is made by distilling the skins, pulp, seeds, and stems (i.e., the pomace) left over from winemaking after pressing the grapes. It was originally made to prevent waste by using these leftovers. This is exactly why it has this distinctive flavor, otherwise if Grappa would be made from grapes it would be a Brandy.

THERE ISN’T ONLY ONE GRAPPA

As all the other spirits, Grappa has got many different types of flavours, infusions and ageing, so why don’t you explore the mellower types of Grappa? I for example love almond grappa, with its subtle flavor, the almond round the flavor perfectly, giving a much smoother flavor, not so pungent. For the Islay whisky lovers there are also smoked Grappas, that are more complex than fruit one but are a pleasure to discover, and so on…

DON’T!

I hear this a lot:” I have been in holiday in Italy, tried Grappa, hate it” and I ask “where and when did you go?”, answer “went in August on the Amalfi coast”… well enough said no?! Grappa is a drink to be sipped on holiday, sitting in front of a fire, snow outside, and you get the picture.. that doesn’t mean that you can’t drink it in the summer but in my opinion what I described above is the perfect Grappa situation

A NEW WAY TO DRINK IT

In the pictures attached to this post you see what I am about to say… Make yourself or if you are in a bar order and espresso (yes there are no x in espresso), it doesn’t matter what machine you use as long is good quality. Pour in 1 teaspoon of brown sugar but don’t stir it. Drink your espresso. Now at the bottom of the cup there should be the brown sugar soaked up in coffee. Pour a shot of Grappa, stir properly till all sugar is melted. Sip it. Smile. Isn’t that better?

SAVING THE WORLD FROM PINK FLAMINGO AND TINSEL PALM STRAWS

If you need anymore help, we have mixologist that will save your palate from the aniseed discomfort of Ouzo, battle with braveness those colorful bendy straw and show what mixology karate is to who still rims your glasses with blue sugar, or when someone still takes out that old bottle of Advocaat…call Mambo today on 08450563953 or email hello@mambomobilebars.co.uk