Drink of the Week: Bepi’s Shandy by Brenda Riepenhoff
By Chilled Magazine
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.
Ingredients:
- 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.