1 oz Grappa, preferably Tosolini Grappa Artigiana Cividina
3/4 oz Bruto Americano
1 oz Amontillado sherry
1 1/2 oz fresh pineapple juice
1/2 oz burnt honey syrup
1/2 oz fresh lime juice
Build all ingredients in a shaker, then strain into a Collins glass filled with crushed ice. Garnish with a wedge of pineapple and a grape.
To make the burnt honey syrup:
Pour honey into a pan and caramelize until dark brown. Add hot water (half the volume of the honey), and stir to blend.
