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.

Ingredients

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.