Pairing: Cremont & "Bug Juice" Gin Cocktail
2 ounces Gin
½ ounce Coconut-washed Campari
½ ounce Licor 43
¼ ounce pineapple juice
2 to 3 dashes All Spice Dram
- For the coconut-washed Campari: Place coconut oil (in jar) in a water bath over heat. Let stand until coconut oil is a liquid, measure out 8 oz; Pour bottle of Campari into large glass container, add measured liquid coconut oil
- Allow to stand at room temperature for 24 hours, then place in freezer for up to three days.
- Strain through fine mesh strainer lined with cheesecloth
- Add all ingredients to a shaker glass; fill with ice. Shake for 8-12 seconds. Strain into rocks glass filled with large ice cube.