“Rather than throwing out our day-old juice, we process it into flavorful, more shelf-stable cordials,” explains Lauren Corriveau, who deploys a number of house-made cordials in original cocktails and non-alcoholic drinks as part of Nitecap’s sustainability program. In her Mantra-Rock, a grapefruit cordial built from the scraps of the daily garnish prep, complements blanco tequila, Cocchi Americano Rosa, lime and rhubarb. “The flesh from the grapefruit adds a fresh burst of brightness, while the zest and pith contribute to a pleasantly bitter element,” explains Corriveau.
Lauren Corriveau, Nitecap | New York
- 1 1/2 ounce pink peppercorn-infused Pueblo Viejo Blanco Tequila (see Editor's Note)
- 1/2 ounce Cocchi Americano Rosa
- 1/2 ounce rhubarb liqueur, preferably Giffard
- 3/4 ounce grapefruit cordial (see Editor's Note)
- 1/2 ounce lime juice
- soda water, to top
Garnish: grapefruit crescent, lime wheel
- Combine all ingredients, except the seltzer, in a mixing tin and shake with ice.
- Strain into a Collins glass over ice.
- Top with soda water.
- Garnish with a grapefruit crescent and lime wheel.
Pink Peppercorn infused Pueblo Viejo Blanco Tequila:
30 grams pink peppercorns
1 750ml-bottle tequila, preferably Pueblo Viejo Blanco
Muddle the peppercorns until the pods are cracked. Combine with the tequila. Stir, cover and let sit for 30 minutes. Strain through a super bag and rebottle.
Scraps from 2 grapefruits, preferably 2 midsections and 8 heels
1,000 grams simple syrup (1:1, sugar:water)
Combine ingredients in a large bowl and muddle well. Cover and let sit in the refrigerator for 24 hours. Strain into quart containers and refrigerate.