Stonecutter "Bug Juice" & Cremont

1 serving
10 min prep time
10 min total time

A bright and cheery gin cocktail with tropical flavor elements like pineapple and coconut. 


2 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


  • 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.