Sazerac is a great classic here reworked by Luigi Barberis with Mazzetti’s Grappa di Barolo Riserva “Storie di Vitigno”.

5 cl Grappa di Barololo Riserva “Storie di Vitigno”
1 cl Assenzio
1 lump of sugar
Bitter
Cool an Old Fashioned glass and sprinkle it with absinthe, adding crushed ice. Mix the sugar and the bitter in another glass, then remove the ice by filtering it from the second glass and continue mixing the absinthe and Grappa Barolo Riserva “Storie di Vitigno,” to be combined with the bitter sugar.