Stonecutter "Bug Juice" & Cremont 1 serving 10 min prep time 10 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* A bright and cheery gin cocktail with tropical flavor elements like pineapple and coconut. Ingredients2 ounces Single Barrel Gin 1/2 ounce Coconut-washed Campari 1/2 ounce Licor 43 1/4 ounce unsweetened pineapple juice 2 to 3 dashes St. Elizabeth All Spice Dram Directions STEP 1 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. STEP 2 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. STEP 3 Add all ingredients to a shaker glass; fill with ice. Shake for 8-12 seconds. Strain into rocks glass filled with large ice cube. Related Recipes Squad Ghouls Halloween Cheeseboard Savory Cheeseboard Goat Cheese Crostini With Grilled Vegetables DIY Chevre Log with Raspberries Grilled Vegetable Salad Francophile Club: A French-Themed Dessert Cheese Plate