Former Bonnie bar director Mike Di Tota’s wife, Chelsea, doesn’t drink, and this was her favorite cocktail on his menu. When I met her at the bar to try it out, I was skeptical: iced coffee and grapefruit juice? In a word: YES. Mike tried all the other citrus fruits in combination with coffee, but the bitter-on-bitter of grapefruit juice just worked. Make sure you shake hard to get that creamy froth on top.
Drink
1
Mike di Tota, The Bonnie, from "Good Drinks" by Julia Bainbridge
3 ounces freshly squeezed grapefruit juice
1⁄2 ounce freshly squeezed lemon juice
1 ounce cold-brew concentrate, such as Grady’s
1⁄2 ounce Black Cardamom-Cinnamon Syrup (recipe follows)
Small pinch of smoked sea salt
Freshly grated nutmeg, for garnish
2 cinnamon sticks, cracked
3 black cardamom pods, cracked
1⁄2 cup water
1 cup maple syrup
Combine the juices, cold-brew concentrate, syrup, and salt in a cocktail shaker. Fill with ice, seal the shaker, and shake vigorously for 20 seconds, until the shaker is ice cold. Double-strain into a coupe and finish with a grating of fresh nutmeg.
In a small saucepan over medium heat, toast the cinnamon sticks, occasionally shaking the pan back and forth, until fragrant, 2 to 3 minutes. Add the cardamom, water, and maple syrup and simmer for 5 minutes. Remove from the heat and let cool completely. Fine-strain and discard the solids. Store the syrup in an airtight container in the refrigerator for up to 1 month. Makes 1 1/4 cups, enough for 20 drinks.
From Julia - "Some additional and über scientific research I engaged in shows that leftover syrup can be used in your morning coffee."
Not in the mood to make a syrup? You can always try our Smoked Cinnamon Maple Syrup. The smokiness captures a lot of the flavors of black cardamom as well.
Recipe from Mike di Tota, The Bonnie, from "Good Drinks" by Julia Bainbridge
“Reprinted with permission from Good Drinks: Alcohol-Free Recipes for When You’re Not Drinking for Whatever Reason by Julia Bainbridge, copyright © 2020.
Published by Ten Speed Press, an imprint of Penguin Random House.”
Photography © Alex Lau
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