The Storm Cloud

[Photograph: Nick Guy]

This cocktail was developed by Tyler Wang of Tony Maw's new restaurant The Kirkland Tap & Trotter in Somerville, Massachusetts. It tastes like a boozy grapefruit soda, with a nice combination of bitter and sweet flavors.

Note: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.

About the author: Nick Guy is the accessories editor for iLounge, and covers barware and drinking accessories for The Sweethome. He is based in Buffalo, NY, and on Twitter is @thenickguy.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

The Storm Cloud

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About This Recipe

Yield:makes 1 cocktail
Active time:5 minutes
Total time:5 minutes
This recipe appears in: How to Make The Kirkland Tap & Trotter's Storm Cloud Cocktail at Home

Ingredients

  • 1 1/2 ounce Cocchi Americano
  • 1/2 ounce Fernet Branca
  • 1 ounce fresh juice from 1 pink grapefruit
  • 1/4 ounce simple syrup (see note above)
  • 3 ounces chilled club soda
  • Grapefruit twist and kosher salt for garnish

Procedures

  1. 1

    Add Cocchi Americano, Fernet Branca, grapefruit juice, and simple syrup to cocktail shaker and fill with ice. Shake until chilled, about 10 seconds. Strain into an ice-filled Collins glass.

  2. 2

    Top with soda and stir gently to incorporate. Garnish with a long grapefruit swath and a pinch of kosher salt on the top of the ice cube.

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