Add 45ml grappa, 22.5ml fresh lemon juice, 15ml honey syrup, and 15ml chamomile cordial to a cocktail shaker.
Fill the shaker with ice.
Shake vigorously for 10–12 seconds until well chilled.
Strain into a chilled rocks glass over fresh ice.
Garnish with a small cluster of fresh grapes.
Chamomile cordial can be difficult to source commercially - bartenders often make their own by cold-steeping dried chamomile flowers in a 1:1 simple syrup for 2–4 hours, then straining. The quality of the grappa matters enormously here; opt for a young, unaged grappa di Prosecco from the Veneto for authentic regional character.
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