This recipe appears in:How to Make The Kirkland Tap & Trotter's Storm Cloud Cocktail at Home
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.
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- 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
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.
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.