Name: Billows & Thieves
Yield: 1
Ingredients: 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

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.

Billows & Thieves

Mike di Tota, The Bonnie, from "Good Drinks" by Julia Bainbridge

Servings/Yield

Ingredients

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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

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2 cinnamon sticks, cracked
3 black cardamom pods, cracked
1⁄2 cup water
1 cup maple syrup

Directions

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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.

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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.