We went on a ski trip to the Dolomites–the Italian Alps–this past winter and stayed for a week in the ridiculously scenic town of Cortina d'Ampezzo. While there were a couple of very expensive clubs for the après-ski scene, we ended up more than once at the nondescript Bar dello Sport in the city center.
I can see why he'd do it at home–it's pretty easy. The problem is that grappa costs three to four times as much here in the United States as it does in Italy, so I often use vodka or a mixture of vodka and grain alcohol. All you need is a scrupulously clean glass jar, alcohol, and herbs, spices or fruits to infuse them with.