Ve.N.To. | The only Classic Cocktail with Grappa

The Ve.N.To cocktail is a milestone for grappa in modern cocktails. It is widely cited as the first IBA-listed drink built around grappa as the primary base spirit, helping shift grappa from a post-meal tradition to a legitimate foundation for contemporary mixology.

Structurally, Ve.N.To is a modern sour. It uses lemon for clarity, honey for texture, and chamomile for an aromatic bridge that allows grappa’s grape-derived character to remain present instead of being masked.

Quick Facts

Category: IBA New Era Style: Modern sour, on the rocks Base spirit: White smooth grappa Signature garnish: Lemon zest + white grapes

Who Created the Ve.N.To Cocktail

Ve.N.To is credited to Italian bartenders Samuele Ambrosi and Leonardo Veronesi, developed in collaboration with the GrappaRevolution ecosystem and supported through IBA visibility as the drink entered the official list.

Why Ve.N.To Works With Grappa

Grappa is distilled from grape pomace (vinaccia). When the quality is high and the style is chosen intentionally, it can deliver intense aromatics that read as floral, fruit, grape skin, and subtle herbal notes. In cocktails, the main risk is structural: if sweetness and acidity are not controlled, grappa can feel angular and disjointed.

Ve.N.To solves this with a supportive architecture rather than heavy modifiers. Honey adds body and roundness, chamomile softens the aromatic edges, and lemon provides lift and definition while keeping the finish clean.

What the Name Ve.N.To Means

The name is commonly explained as a reference to Veneto and Trentino-Alto Adige, regions historically tied to grappa culture, while also reading as “vento” (wind) in Italian, reinforcing the idea of a new direction for grappa in cocktails.

Ve.N.To Recipe Card (IBA Official)

Yield: 1 cocktail

Total time: 3 to 4 minutes

Technique: Shake, strain over fresh ice, optional fine strain

Glassware: Small tumbler or rocks glass

Ice: Cubes for shaking and serving

Ingredients

• 45 ml (1.5 oz) white smooth grappa

• 22.5 ml (0.75 oz) fresh lemon juice

• 15 ml (0.5 oz) honey mix (replace water with chamomile)

• 15 ml (0.5 oz) chamomile cordial

• Egg white: few drops (optional)

Garnish: lemon zest and white grapes

Method

1. Add all ingredients to a shaker with plenty of ice.

2. Shake vigorously until well chilled.

3. Strain into a chilled small tumbler filled with fresh ice.

4. Express lemon zest over the drink and garnish with white grapes.

Honey Syrup Reference

For details on how to prepare honey syrup, visit the following link:

Honey Syrup (2:1): Fast Bar Prep for Balanced Drinks

Chamomile Cordial (House Prep, Bar-Ready)

Yield: about 700 to 750 ml (24 to 25 oz)

Time: 20 minutes active, 60 minutes total including cooling

Technique: Strong infusion, dissolve, acidify, bottle

Storage: Refrigerated, best within 10 to 14 days

Tools

Fine strainer

Saucepan or heatproof jug

Scale (recommended)

Sanitised bottle

Ingredients

• 600 ml (20.3 oz) hot water

• 18 to 22 g (0.63 to 0.78 oz) dried chamomile flowers

• 300 g (10.6 oz) white sugar

• 60 ml (2.0 oz) fresh lemon juice

• Optional (for brighter structure): 2 ml (0.07 oz) vanilla extract or a small pinch of salt

Method

1. Infuse: Pour hot water over chamomile, cover, steep 8 to 10 minutes, then strain. Avoid long steeping, it can turn tannic and tea-like.

2. Sweeten: While the infusion is still warm, whisk in sugar until fully dissolved.

3. Acidify: Add lemon juice, stir, then taste. Target should feel floral and clean, not “tea-bitter”, with a gentle citrus lift.

4. Cool and bottle: Cool quickly, bottle, label (date + batch), refrigerate.

Quality Control Notes

• If it tastes thin: increase sugar slightly next batch (example +30 g).

• If it tastes perfume-heavy: reduce chamomile dose, not the steep time.

• If it tastes dull: increase acidity slightly (a little more lemon) rather than increasing chamomile.

Choosing the Right Grappa

Best fit:

• Young, unaged, or lightly rested grappa with clean aromatics.

Use caution with:

• Highly aromatic grappas, which can become perfumed when paired with chamomile.

• Heavily wood-aged grappas, which can pull the drink toward bitterness and dryness.

Dilution and Technique SOP Notes

Target dilution: approximately 20 to 25 percent, depending on ice and shaker size.

Quality checklist:

• Lemon must be fresh; oxidized juice collapses the finish.

• Honey mix should be fully integrated and chilled for consistent sweetness and dilution.

• Shake hard; grappa benefits from strong integration.

Tasting Notes

Aroma: chamomile florals, lemon oils, subtle grape character

Palate: bright citrus entry, honey texture mid-palate, grappa stays present

Finish: clean, lightly herbal, citrus-forward

Substitutions

Egg white:

• Aquafaba 10 to 15 ml (0.33 to 0.5 oz) if a measured foam is preferred.

Honey:

• Acacia for a cleaner, lighter profile.

• Orange blossom for a citrus-floral lift.

• Darker honeys (buckwheat, chestnut) only if intentionally aiming for depth and weight.

Chamomile cordial:

• If unavailable, a controlled chamomile syrup plus a small structural element can approximate balance, but it will not be the same drink.

FAQ

Is Ve.N.To an IBA official cocktail?

Yes. It is listed on the IBA website in the New Era category.

Do you need egg white?

No. It is optional, and the IBA spec describes it as a minimal addition.

What makes it different from a generic grappa sour?

The chamomile-supported honey mix and chamomile cordial act as structural bridges that integrate grappa instead of covering it.

Can it be batched?

Partial batching only is recommended: pre-batch grappa + chamomile cordial chilled, then add lemon and honey mix to order for freshness and consistent acidity.

Explore More

For more classic and signature recipes, explore the Classic Cocktail Section

To learn about distillates and ingredients, visit the Ingredients Section

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Written by: Riccardo Grechi | Head Mixologist, Bar Consultant & Trainer