Lauren Corriveau, Nitecap | New York

“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.


Serving: 1

  • 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

  1. Combine all ingredients, except the seltzer, in a mixing tin and shake with ice.
  2. Strain into a Collins glass over ice.
  3. Top with soda water.
  4. Garnish with a grapefruit crescent and lime wheel.
Editor's Note

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.

Grapefruit Cordial:
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.