The Ve.N.To. cocktail, also known as the "Vento" cocktail, is a groundbreaking drink that brings Italian grappa to the international stage. It is the first cocktail featuring grappa to be globally recognized, having secured a place among the New Era Drinks on the official 2020 IBA (International Bartenders Association) list.
For too long, grappa, an iconic Italian spirit, has been undervalued and treated as a secondary product. Thanks to the Vento cocktail, crafted by an all-Italian team, grappa is now celebrated for its versatility and depth. While insiders in the industry have long appreciated its quality, many in the general public have yet to experience the richness grappa can bring to mixed drinks.
The Ve.N.To. has opened up the world of Italian excellence to a wider audience, showcasing grappa as an essential and noble distillate. This cocktail also honors those bartenders who have long seen grappa as a spirit with character, essential for a well-stocked bar. Notable figures in grappa mixology include Mauro Uva, Diego Re, and the cocktail’s creators, Samuele Ambrosi and Leonardo Veronesi. Their efforts, along with those of Leonardo Pinto from Grappa Revolution, and with the endorsement of Giorgio Fadda, who contributed to the IBA’s 2020 official cocktail list, have made the international appreciation of grappa possible. Ambrosi, head of mixology at Grappa Revolution, and Veronesi, a bartender at Rivabar in Riva del Garda, joined forces to create the Ve.N.To., backed by Giorgio Fadda, the visionary president of the International Bartenders Association.
Grappa's Perception and Potential
"People often overlook Italian products, preferring foreign imports. Grappa’s history is similar to rum’s: both were initially linked to working-class communities, quite different from spirits like brandy or cognac.
Grappa was often seen as a rustic after-dinner drink, something a farmer would carry to the fields. The concept of sipping grappa by a fireside in a balloon glass never took root in Italy; it’s a cultural difference.
Comparing grappa to other distillates, rather than to wine, reveals its unique aromatic qualities. A good grappa has an incredible bouquet, and even a quick sniff of a well-crafted one demonstrates its complexity.
The type of grappa depends on the bartender’s style and their clientele. Grappa flavors vary widely, depending on its origin, so it’s crucial to choose one that aligns with the drink’s character. Personally, I prefer a balanced cocktail with a spirit that is present but not overpowering."
Creating an International Grappa Cocktail
"The Ve.N.To. recipe resulted from collaboration between Samuele and me; we both believed in using grappa in cocktails. I’ve been mixing with grappa for 20 years, working to break through the barriers surrounding it. Now that the IBA officially includes a grappa cocktail, it’s a source of pride. Giorgio Fadda, Samuele, and I are good friends, and we often discussed how to give grappa greater visibility. Grappa is an expression of Italian heritage, yet it’s faced prejudice for years. Some people still think it’s not suitable for mixing, but that’s often because they’ve encountered low-quality imitations. Quality is essential in grappa-based cocktails; otherwise, the result can be unpleasant. When made with a high-quality grappa, though, the cocktail is outstanding."
Origins of the Name Ve.N.To.
"The name Ve.N.To. is a blend of Veneto and Trentino, the regions where all the ingredients originate. While grappa is now distilled throughout Italy, these regions remain its historic heartland.
In these areas, small producers create high-quality honey, local chamomile is excellent, and Garda lemons add a unique flavor. The drink allows bartenders to get creative with ingredients like honey syrup, chamomile cordial, or locally available products. The response has been overwhelmingly positive, especially abroad, with Ve.N.To. gaining praise on blogs and in magazines. This encourages producers to see mixology as a way to showcase their products."
IBA Mixology Approach "The IBA cocktail list provides guidelines, not strict rules. It’s essential, though, to inform customers if a recipe is modified. Much like in cuisine, where ingredients vary but fundamental elements remain consistent, mixology should respect the essence of each cocktail."
Leonardo’s Personal Recipe
"I’ve worked with Marzadro for seven years, and I use their Anfora grappa, aged for 10 months in terracotta, in my version of the Ve.N.To. I pair it with fresh Garda lemon juice, a honey syrup made with a mix of sunflower and rhododendron honey from a small Val di Sole producer, and Marzadro’s Camilla, a chamomile-infused grappa liqueur. The result is a complex cocktail with surprising aromas and flavors.
Grappa requires experimentation to achieve the right balance. In my ‘Sangue di Fata,’ a take on the Bloody Mary, I learned through trial and error that a specific aromatic grappa paired best with the tomato juice, after multiple tests."
Here is the official Ve.N.To. recipe as published on the IBA 2020 list:
Flavour profile:
Pungent, floral, citrusy
Tools:
Boston Shaker
Jigger
Strainer
Double strainer
Ingredients:
Serving: 1
1 1/3 oz (45 ml) White Smooth Grappa
3/4oz (22.5ml) Fresh lemon Juice
1/2oz (15ml) Honey mix (replace water with chamomile)
1/2oz (15ml) Chamomile cordial
Few Drops of Egg White (Optional)
Garnish: Lemon zest & white grapes
Glass: Old Fashioned / Tumbler
Technique: Shake & Fine Strain
Procedure:
Chill the glass by filling it with ice cubes.
Add all the ingredients to a shaker that has been pre-chilled with ice cubes (fill the shaker halfway with ice).
Shake vigorously for 8 seconds.
Fine strain the cocktail into a tumbler filled with fresh ice cubes.
Garnish as shown in the picture with a lemon zest and white grapes.
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Nice one!