Funk Goes Pop

Name: Funk Goes Pop
Ingredients: 1 1/2 oz Appleton Estate Rum; 1 oz Avua Cachaça Balsomo; 1/2 oz Giffard Apricot Liqueur; 1 oz Grapefruit Juice (Acid Adjusted); 1/2 oz Mango Shrub; 1/2 oz Strawberry Syrup; 4 drop(s) Scrappy's Grapefruit Bitters

By Mike Vander Horn

Submitted on: April 8, 2022

Refreshing

Seasonal

Coming at you with a funky sweet and fruity mashup of all the leftover shit I had laying around that needed to get used. I’m on a funky kick too so two funky spirits plus a lovely little shrub, some fruit syrup and liqueur packed with grapefruity goodness, this was an accidental masterpiece. A little too sweet at first, I added four drops of Scrappy’s grapefruit bitters which instantly balanced this long summer sipper out and brought us a cocktail with 3 oz of alcohol that tasted like hardly any...

Ingredients

1 1/2 oz
Appleton Estate Rum

1 oz
Avua Cachaça Balsomo

1/2 oz
Giffard Apricot Liqueur

1 oz
Grapefruit Juice (Acid Adjusted)

1/2 oz
Mango Shrub

1/2 oz
Strawberry Syrup

4 drop(s)
Scrappy's Grapefruit Bitters

Instructions

Garnish

Grapefruit Slices

Build

Shake & Double Strain

Glass

Estimated strength

About 18% ABV (estimate)

By Mike Vander Horn

Mixologist

I hope to see my creations out in the wild!

Other Recipes by Mike Vander Horn

Saturn Sour

Bristlecone Sour G&T

+ 199 More Recipes

Add all ingredients to a shaker tin with cracked ice. Shake and dump into a highball glass. Top with more cracked ice and garnish with a few grapefruit slices. Mango Shrub: 300g Sugar 300g Mango 50g White Wine Vinegar blended Strawberry Syrup: Equal weight strawberry and water in iSi Whipper, two chargers, shake for 15 minutes on and off. strain water and heat combining with equal weight of sugar

Editor's Note

Appleton rum and Avua Cachaça bring a funky, woody backbone to this tropical highball. Acid-adjusted grapefruit and house-made shrubs provide the necessary tension to balance the high-proof pour.