The Tuscarita comes to us from user Joe P., who discovered it at the “Serenity Now!!!” bar tucked away at the back of 2Amy’s restaurant in Washington, DC. On further research, we believe it to be the descendent of older Grapparita recipe we’d been unimpressed by when we’d tried it earlier on DIfford’s Guide; the addition of muddled lime and the removal of egg white brought the drink into balance.
The drink is surprisingly refined, and with a good grappa it feels like you’re sipping this sour from a wooden sake cup in a spa. We often serve our drinks “dirty” (poured into a glass with the same ice we used to shake them) but this drink deserves an extra run through a mesh strainer as it’s poured onto fresh ice – if only to appreciate the clear moonbeam green-white color in the glass. Avoiding bits of shredded lime pith is a nice bonus, too.
