Red Bull and Hennessy

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Inspiration for cocktails can come from strange places. This week it came from Jenny Lewis’ fantastic concert at Portland’s Crystal Ballroom, where she played a new song with the title “Red Bull and Hennessy.” Not a good cocktail, she noted. “Don’t drink that.” But she also threw down a challenge. This being Portland, there had to be a fancy mixologist in the house who could make Hennessy and Red Bull taste good. The friend I was with insisted — demanded! — that I take a shot at making this happen.

I didn’t have either one of these ingredients on hand, but after a quick stop at 7-Eleven and the dodgy neighborhood liquor store, I was in business. Before this I had only a vague idea of what Red Bull tasted like. It was actually better than I remembered, with some pleasantly fruity notes, bright citric acidity, and a touch of carbonation. Yeah, I could work with this!

The drink formats that came to mind were either a Paloma or a tropical swizzle. I ended up sort of combining the two, incorporating a little Combier pink grapefruit liqueur and serving over crushed ice. (Crushing the ice required the use, fittingly, of a Lewis bag.) Try this for a fancy Red Bull and Hennessy:

1 1/2 oz Hennessy VS
1 oz fresh lime juice
3/4 oz Combier pamplemousse rose
2 oz Red Bull
Angostura bitters
mint, for garnish

Fill a tall, chilled glass with crushed ice. Add the Hennessy, lime, pamplemousse, and Red Bull, and swizzle to combine. Garnish with mint sprigs and float Angostura bitters on top.

Cocktails made with energy drinks aren’t in my usual repertoire, but this was surprisingly good, proving that sometimes it pays to be more adventurous.

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