“I enjoy using grapefruit in a shrub because it allows the brightness and flavor of the grapefruit to come through and cuts down on the typical tartness of the grapefruit,” says Nic Christiansen, the beverage director at Lola. “Allowing the acid from the apple cider vinegar and the sugar to lift the grapefruit flavor [creates] a more complex grapefruit flavor.” Locally produced Copper & Kings Absinthe Superior lends the sip classic anise flavor, as well as forward floral and citrus notes.
Add the aperol shrub and absinthe into a shaker with ice and shake until chilled.
Strain into a chilled flute, and top with the chilled cava.
Garnish with an orange twist.
*Grapefruit shrub: Combine 2 cups sugar, 2 ½ cups grapefruit juice, 1 cup apple cider, a pinch of salt and the zest of the juiced grapefruits in a saucepan. Simmer ingredients over medium heat, stirring for about 20 minutes. Remove from the heat, strain out solids, let cool, and store in the refrigerator.