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 The Great Escape: Runaway American Cheese Herb Marinated Goat Cheese Deviled Eggs Three Ways Savory Cheeseboard Stonecutter Gin Rickey Francophile Club: A French-Themed Dessert Cheese Plate