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.
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.