"Have you ever pulled that cooler out of the freezer and realized you didn’t let it go long enough. Yeah, me too. Instead of making a bunch of ice spears that would’ve come out perfectly, I decided to try to make big square cubes that would fit my lovely crystal rocks glasses. You see how that turned out.
Don’t get me wrong, this cocktail was amazing, with just a tiny touch of floral hibiscus sweetness from the Glycerite, and some pineappley goodness from my steadily declining bottle of infused Campari, anchored by this wonderful Wheated Bourbon from Sonoma Distilling. Antica shines and compliments the bourbon, and with a few drops of Scrappy’s Orange Bitters how could you go wrong? By really screwing up your ice game, and proceeding to spin the damn cube trying to get it to sit nice after you impatiently tried to make it smaller before it was properly tempered",
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"Hibiscus Boulevardier",
Have you ever pulled that cooler out of the freezer and realized you didn’t let it go long enough. Yeah, me too. Instead of making a bunch of ice spears that would’ve come out perfectly, I decided to try to make big square cubes that would fit my lovely crystal rocks glasses. You see how that turned out.
Don’t get me wrong, this cocktail was amazing, with just a tiny touch of floral hibiscus sweetness from the Glycerite, and some pineappley goodness from my steadily declining bottle of infused Campari, anchored by this wonderful Wheated Bourbon from Sonoma Distilling. Antica shines and compliments the bourbon, and with a few drops of Scrappy’s Orange Bitters how could you go wrong? By really screwing up your ice game, and proceeding to spin the damn cube trying to get it to sit nice after you impatiently tried to make it smaller before it was properly tempered
Ingredients:
- Sonoma Wheated Bourbon
- Pineapple Infused Campari
Instructions:
Add all ingredients to a mixing glass with ice and stir to chill and dilute. Strain over a comically large, cracked clear ice cube and regret your life choices. No garnish cause where would you put it
Pineapple Infused Campari: 375ml of Campari and half a pineapple into 1 inch cubes. Add to iSi Gourmet Whipper and charge with 1 N2O charger, shake 5 times, and charge with a 2nd N2O. Shake every 30 seconds for 10 minutes. Strain and store in the fridge for 3-4 weeks
Originals,Signatures,Spirit Forward,Bitters,Campari,Essentials,Hibiscus,Orange Bitters,Rye Whiskey,Sweet Vermouth,Whiskey