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Mixing alcohol, a depressant, with stimulants is nothing new. The Irish have their eponymous coffee, and any authentic Italian restaurant offers something called caffè corretto, a shot of espresso mixed with a shot of grappa or sambuca. (The wonderfully knowing name translates as "corrected coffee.") But alcoholic energy drinks are different because they are so obviously marketed to kids. Ads are found mainly online or in publications like Blender. The Sparks website looks like it was designed by a (very young, very Flash-savvy) student...

Author: /time Magazine | Title: Alcoholic Energy Drinks: A Risky Mix | 5/30/2008 | See Source »

...after the music stopped and the lights went bright. It had been the second night in a row that Batali had closed the place. Saturday night had ended with a couple of rounds of French white (the 2002 Silex, $115 a bottle) followed by three glasses of grappa, the high-proof distillation of grape pomace long favored by old men in Italy...

Author: /time Magazine | Title: Super Mario! | 4/2/2006 | See Source »

...American who will be in Athens for the Games to serve up Olympic meals at the Hotel Grande Bretagne on Constitution Square, also created the ouzotini, an aperitif combining ouzo with lime juice, vodka and peach schnapps. "The objective," he says, "is to break the perception that ouzo, like grappa, is a stand-alone drink...

Author: /time Magazine | Title: My Big Fat Greek Cocktail | 8/8/2004 | See Source »

Ciroc. The only premium vodka on the market made from French grapes, Ciroc has a sweet, citrusy scent and a vaguely fruity taste similar to grappa's. Try it neat or in a specialty cocktail...

Author: /time Magazine | Title: Shifting Out Of Neutral | 3/3/2003 | See Source »

Back in the days when you went to a joint with checkered tablecloths and candles stuck in straw-covered Chianti bottles to order spaghetti with red sauce, grappa was the throat-searing firewater that il padrone sometimes served with espresso if he was in a very good mood. Just as pasta has gone upscale and pricey, so has this Italian peasant brandy, usually colorless, that is distilled from grape husks and skins after the juice has been pressed to make wine. These days, many of Italy's top vintners are aging and refining grappa and infusing it with herb...

Author: /time Magazine | Title: Critics' Voices: Nov. 26, 1990 | 11/26/1990 | See Source »

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