aperitivo alle ciliege
for 6
1 kg very ripe, large and juicy cherries
60 ml grappa Nardini or other traditional, unscented clear grappa
1 bottle Prosecco
Wash the cherries and pat dry. Remove the stalks and stones, and pulse-chop the fruit very gently in a food processor. Push through a fruit sieve. Use immediately. In a cocktail shaker, make 2 glasses at a time. Put 60 ml of cherry pulp in the shaker, add 20 ml of grappa, then 200 ml of Prosecco. Carefully pour into champagne flutes. Repeat twice.