Aromas from the land of the Riviera,
on your tables... with love

Sage and Rosemary Grappa

20 sage leaves
5 rosemary sprigs
2lt of Grappa

Pound the rosemary needles and sage leaves in a mortar.  Put the chopped herbs in a glass air-tight jar, and cover them with the grappa.  Close the jar and leave to steep for a week in a cool dark place.  At the end of this period, filter and bottle, then let the grappa  mature in the pantry for a couple of months before tasting.  If you like, you can add a sprig of rosemary or sage to the conservation bottles.