Stroll into nearly any Italian restaurant in the country and you’ll likely get a glimpse at a row of oddly shaped bottles sitting in the oft-forgotten back bar. Those bottles contain grappa, a spirited sip most often enjoyed after a lengthy dinner when belts start feeling tight, when diners recline in their seats taking lazy last bites of half-eaten desserts.
Grappa is enjoyed as a digestif, though its ability to aid digestion after a large meal is debatable. It is often enjoyed neat with a twist of lemon; many imbibers combine it with espresso to make a caffè corretto.
