Drink of the Week: Bepi’s Shandy by Brenda Riepenhoff, featured image

Bepi’s Shandy

Bepi’s Shandy

By Brenda Riepenhoff

For this cocktail, I was inspired by one of my favorite canned coffees, La Colombe’s Grapefruit Shandy, a canned cold brew mixed with grapefruit juice. I thought riffing on an alcoholic version of that would create the perfect summer sipping espresso liqueur cocktail.


  • 1 oz. Bepi Tosolini Expre
  • 1 oz. Havana Club Anejo Blanco
  • 1 oz. fresh ruby red grapefruit juice
  • 3/4 oz. fresh lime juice
  • 3/4 oz. ginger syrup*
  • 1 oz. soda water
  • Freshly grated nutmeg (for garnish)

Preparation:  Add all ingredients to a mixing tin except soda water and nutmeg. Shake and strain into a Collins glass over fresh ice. Top with soda water. Garnish with freshly grated nutmeg.

*Ginger Syrup

Heat equal parts ginger juice and sugar until the sugar is completely dissolved.

Meet Brenda Riepenhoff

CHILLED 100 Member, New York

I was working at Westlight at The William Vale hotel before the quarantine began. I’m spending my time at home experimenting with cocktails, working out, learning German, and reading; just trying to make the best of the situation we’ve been given!

Follow Brenda on Instagram @BRiepenh.

Brenda Riepenhoff - Chilled 100 Member, NY

Brenda Riepenhoff – Chilled 100 Member, NY