Tiki Drinks with Martin Miller`s Gin

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It was a very long time ago I wrote about gin even though i`ve used it here and there in my tiki cocktails but it`s rare, so it´s time for some tiki libations again that contains gin….and the gin I pick for this post is Martin Miller`s.

When i first tasted Martin Miller´s gin years ago I found it had a special flavor and I really like it, it has a smooth and a bit earthy-bitter juniper flavour paired with an overall pleasant spicinress and slightly bright citrus and herbal flavours in between.

This is the gin that uses pure soft glacier water from Iceland because this water is said to be cleaner, softer and full of life force. I find that pretty amazing that they actually ship the gin all the way to Iceland! There its blended with more neutral spirit and glacier water, then its shipped away again. There´s no doubt that this is very soft clean water.

As for steeping the herbs and spices the old traditional methods are used where the botanicals are steeped overnight in spirit and hot water and this gentle maceration is what is needed to create a premium gin.The dried citrus peels are also separately distilled in order to achieve a brighter citrus flavour.

The dried bitter seville orange rind is the most important botanical after juniper in gin making and personally I love the bright seville orange flavour – it has such a refreshing aromatic aroma.In Martin Miller`s gin lemon and lime rinds are also used.

These are the botanicals used as far as i know, surely there are some secrets too…

Juniper, seville orange, lime, lemon, coriander, angelica, liqorice root, cassia bark and to bind it all together and impart a floral aromatic flavour – Florentine iris.

The alcohol must be re-distilled and made from grains of the highest quality, there´s a lot of herbs, spices, roots and citrus peels involved which are picked from all over the globe and individually treated. The distillation is a whole process of its own. Martin Miller`s gin is distilled by a single pot still (as opposed to most gin`s using three pots) using only the heart of the distillate.This single pot still is called Angela and was made in 1904.

What I`m using here is Martin Miller`s traditional gin (40%) and the Westbourne Strength (45.2%) I like their freshness and that`s also why  it´s one of my favorite gins, goes well in tiki drinks together with other rums and mixers.

As for gin in tiki drinks in general I think it can make really tasty tiki drinks and one of the tastiest I`ve had is the “Outcast of the islands“, a refreshing ice cone adorned libation which you can find at Jeff Berry`s Latitude 29, one of the best tiki bars on this planet.

Saturn

saturn

0.5 oz fresh lemon juice
0.5 oz passionfruit syrup
0.25 oz falernum
0.25 oz orgeat
1 1/4 oz Martin Miller`s gin
Float Rational Spirits 141 Cuban or other good floating rum!

Put it all in a blender and blend until smooth with 8 oz crushed ice, pour unstrained into a suitable glass and fill up with more crushed ice if needed (originally it was a pilsner or other tall glass but I used a snifter….bec I love them! This is a take on the Saturn found in Jeff Berry`s Total Tiki App, the original drink was  made by J “Popo” Galsini in 1967 and awarded Popo at that year`s IBA World Cocktail Championship in Majorca.

Pololu Nui

Pololu Nui – a little potent mix of Martin Miller`s Westbourne Strength Gin, Jamaican and overproof rums, fresh pineapple, Creme de Cacao, Coco Real and Curacao… spiced up with a heap of fragrant ground cinnamon….served in Jeff Berry`s Latitude 29 Coco mug! And while Ku from the Floating Rum Shack carrying a pineapple on his head is laughing i`m drinking!

The original Pololu was made by Dr Bamboo and was a take on the good ole Painkiller…The name Pololu Nui means “the big Pololu” in this case “big in proof” with Martin Miller`s Westbourne strength gin and the overproof rum float combo.

polui-nui

2 oz Martin Miller`s Westbourne Strength Gin
1 oz Appleton Extra Jamaican rum
2 oz fresh pineapple juice
0.5 oz Ferrand Dry Curacao
0.5 oz Creme de cacao
0.5 oz Coco Real Cream of Coconut or Lopez
1.25 oz fresh lime juice
Hamilton 151 rum to float

Shake everything except cinnamon with ice and strain into a glass or tiki mug.
Add a generous float Hamilton 151 on top and dust with a heap of cinnamon powder and garnish with something tropical.

I hope you like these drinks as much as I did!

Old English Gin

Here´s a real nice gin which i`ve had the pleasure of reviewing – the Old English Gin.

This Old English Gin is made from a 1783 recipe, distilling eleven botanicals in Angela, the oldest pot still being used in England today. And by using recycled bottles, organic sealing and silk printed labels, all as they did back in 1783, we are reinvigorating the way English Gin was made and distributed back then.

http://www.oldenglishgin.com/oldenglishgin.html

When i look at the bottle it reminds me of a bottle of champagne and the cork is sealed with black wax. The dark green glass with engraved old style beautiful writing in white instead of a paper label makes for a distinct and elegant style. It`s distilled and bottled in England by Hammer & Son Ltd.

This gin is pure old pot still and it has a deep flavor that is full bodied and round with a sharp but pleasant bite and a burst of botanical aromas backed up by that distinct gin juniper flavor without being too junipery, or at least that´s what my taste buds tell me.

I first did meet Henrik Hammer back in 2010 in New Orleans just when he had launched his first gin the Geranium gin which is a handcrafted London Dry gin with the addition of geranium which adds a delicate “flowery” aroma – and now i have in my hands here this beautiful bottle of Old English Gin.

Well, i actually tasted it already at a cocktail competition which well…worked as an appetizer…:-) but now i have it here to try out in a couple of mixed drinks and it´s nothing but a pleasure to work with.

The nose is very light with a hint of botanicals, juniper and citrus and in the mouth it has a fiery kick that comes with an explosion of flavors…but it´s not harsh, it´s smooth and very tasty.

This is quality stuff!

I made 3 drinks with it, Gin Julep,  Key Lime Martini and then i created a drink of my own which i call St Barth, with pineapple juice which btw i found to pair extremely well with the Old English Gin.

 Old English Gin Julep

2 oz (6 cl) Old English Gin

1 oz (3 cl) Curacao Liqueur (i used Ferrands Dry Curacao)

1 oz (3 cl) fresh lime juice

Large sprig of mint

Dash of club soda to top

Gently muddle mint leafs and Curacao and shake with gin. Double strain over crushed ice and top with club soda. Garnish with mint and fruits of the season.

This drink has the typical julep flavor but with the herbal aromas of the Old English gin with it´s distinct aroma, you can`t go wrong with it!

St Barth

2 oz ( (6 cl) Old English Gin

0.75 oz (2 cl) fresh lime juice

0.5 oz (1.5 cl) pineapple juice

0.5 oz (1.5 cl) St Germain

Dash sugarcane syrup

Shake together and strain into a chilled cocktail glass with a white sugar rim. Garnish with speared pineapple chunk and a small sprig of mint.

The combination of Old English gin, pineapple, lime and St Germain creates a tropical summer flavor that i found irresistible!

Key Lime Martini

1 oz (3 cl) Old English Gin

0.75 oz ( 2 cl) Grand Marnier

1 oz (3 cl) fresh lime juice (key limes if you have)

0.5 oz (1.5 cl) sugarcane syrup

Shake and strain into a chilled cocktail glass or coupe rimmed with dark brown molasses. Garnish with a lime peel in the glass.

This is a light summer drink with a hint of orange and the dark molasses rim adds a very pleasant and interesting aroma.

I think i got the Old English gin just right in time when the spring is here and the summer is on the way so i can make plenty of these nice summer drinks! at the same time the Old English Gin is very distinct and has enough fire to keep you warm during the fall and winter.

My conclusion is that this is an outstanding and versatile quality gin well worth adding to the bar or home bar. It def gets thumbs up from me!

 

The Satchmo Cocktail

Well here`s something right up my alley…a twist of the Sazerac containing absinthe, gin and campari…

And not only that but it also uses a strong spicy bourbon while the classic Sazerac uses rye or cognac or both.

I`m a huge fan of the Sazerac – THE quintessential cocktail of New Orleans, or shall we say one of them because we also got the Vieux Carrè, Ramos gin fizz, the Hurricane, the Crusta, the Frappè etc etc – but the Sazerac is and will always be the number one for me.

And i`m an equally huge fan of Campari – since i was 15….

So here with this interesting twist of it….brought to my attention by Warren Bobrow ‏who invented it and wrote about it on his blog DrinkUpNY – i`m gonna make it here and spread it further because this is indeed a good cocktail.

THE SATCHMO COCKTAIL

2 oz Four Roses Small Batch Limited Edition Bourbon (sub any good bourbon)
1/2 shot of Tenneyson Absinthe (for the washed glass)  (sub any good absinthe or Pernod)
0.5 oz Campari
0.5 oz Death’s Door Gin ( sub a similar gin, like Hendricks)
1 sugar cube
Bitter Truth Creole Bitters (enough to soak the sugar cube)
Lemon zests – to rim the glass and a spiral for garnish

Chill a crystal glass (or other) with ½ shot of Tenneyson Absinthe, packed with ice and water, let cool for a bit then pour out – or drink up..

Rub the inside of the glass with a lemon zest – aah….the fragrance….

Add a sugar cube soaked in the Bitter Truth Creole Bitters to your glass and crush it with a wooden cocktail stick or a spoon or a muddler to release the flavors.

Add the bourbon, campari and gin and stir with a lemon zest threaded onto a cocktail stirrer.

This drink tastes like a spicy Sazerac with herbal/citrus notes and a touch of campari…it´s interesting…and definetily something to sip and savour.

Sip and enjoy…

And why not put on some music with Louis “Satchmo” Armstrong while you sip on this drink named after him?

The Creole Bitters…the left bottle is the 10 year anniversary bottle that was sold at the Tales of the Cocktail this year in limited quantity and the right bottle is the ordinary Creole Bitters by The Bitter Truth. Both bottles contains the same bitters.

The 1o year TOTC anniversary bottle is a piece of art.

TWO LOVELY NEW ORLEANS CLASSICS

I love these two wonderful old classic New Orlean cocktails…The glory that was the Sazerac and the grandeur that was Ramos gin fizz in the old days had people from far away dreaming about the city where these magnificient cocktails were made.

And rightly so…

Both of these cocktails are masterpieces and they are only two of several equally fantastic cocktails that was invented in the city where the cocktail was born. My quite often to-go cocktail at home is the Sazerac, it´s easy to make and always tasty.

The Ramos gin fizz is equally tasty but different like day and night and requires much more work to make but the result is worth the effort and i find it an excellent breakfast or brunch cocktail.

I don´t make it as often as the Sazerac though since i don´t drink cocktails at breakfast during working weeks and rarely in the weekends either to tell you the truth – unless i´m on a holiday – and if that holiday takes place in New Orleans (which it always does) a breakfast cocktail is more the norm than not – at least during Tales.

The Sazerac

The home of the Sazerac was at 116 Royal Street. The bar itself was at the rear of the building facing Exchange alley. I have already written about this drink and the peychauds bitters though and you can read it here.

History has it that an average of 400 cocktails a day was served and more than 500 000 cocktails a year at the bar and that the rule of the house was to not serve any more to any guest showing any signs of drunkeness.

And it´s said that one day a tall Texan came in and ordered a Sazerac and then another and another and since he showed no signs of being drunk he was allowed to order even more which he did – ending up ordering 24 stiff cocktails – still not showing any signs of drunkeness – how that is possible i have no idea….i wonder if the story is true?

The Ramos Gin Fizz

The home of the Ramos gin fizz was owned by H.C Ramos and Co and located for many years at the corner of Gravier and Carondelet, later moving to a bigger building closer to St Charles st.  Several “shakers” were helping out to shake each drink for about ten minutes to get that wonderful soft and balanced fluffy fluff that is a Ramos gin fizz…

These “shakers” job was only to shake up the drinks and was not entrusted to made up the drink – i believe that was a guarded secret…

The thing with the Ramos fizz is that it needs to be drunk fairly quick because it loses that special quality which makes it so good very fast, it should be drunk preferably within ten minutes. But since it´s such a light and smooth drink it´s no problem to imbibe it within ten minutes and you won´t get too drunk either – or even drunk at all – really i have never myself been able to NOT finish it later than that – it´s simply too yummy.

Of course you can make a Ramos gin fizz that is nice in less time than 10 minutes, i have actually never even been shaking one in ten minutes but maybe there is a difference? the usual way to do it is to dry shake it first (shake without ice) to get the egg white to emulsify with the rest of ingredients and then add ice and shake some more. Also one can use a hand-mixer to get it done even faster.

In any case – the drink is just lovely…it´s like drinking “clouds” or “cotton”, it´s so soft and smooth and those citrus notes so deliscious….and really a good start of the day.

It´s said that 3000 fizzes was served daily. I also wrote about the Ramos gin fizz here. The drink had to be hand-shaken and even though several “shaking machines” were tried they all failed since the result never was the same as when the drink was shaken by hand.

A real handcrafted cocktail!

RAMOS GIN FIZZ

1 1/2 oz gin
1/2 oz. fresh lemon juice
1/2 oz. fresh lime juice
1/2 oz. simple syrup
2 oz. milk (half & half or cream if preferred)
1 small egg white
2-3 drops of orange flower water (careful here! you don´t want this drink to taste and smell like a bottle of perfume)
Soda

Shake all ingredients except the soda and shake very well, when you think you`re done, shake some more –  the more the better – and shake first without ice and then with ice – so that the egg white emulsifies and the drink becomes very cold and frothy. (Or use the handmixer way to do it – but really if you want to follow tradition…shake, shake, shake..)

Then strain into a chilled highball glass without ice. Top with a little club soda to get some fizz. No garnish – usually, but if you like to – a thin strip of orange, lemon or lime peel/slice is nice i think.

SAZERAC

1/2 teaspoon herbsaint or absinthe
1 teaspoon of simple syrup or 1 cube of sugar or 1 tsp of granulated sugar
4  (or even more) dashes Peychaud’s bitters
Optional: 1 dash angostura, not tradition but it opens up the flavors
2 ounces rye whiskey
Strip of lemon peel

Fill a 3-1/2 ounce Old Fashioned (rocks) glass with ice. Place the sugarcube in another glass and moisten it with water until it saturates and crush it or use simple syrup. Mix with whiskey and bitters, add ice and stir to chill.

Discard the ice from the first glass and add herbsaint or absinthe and coat the sides of the glass, then discard the excess (i like to leave a drop or two in the glass) Strain the rye into the glass and twist a lemon peel over the glass to express the oils, then rim the glass with it as well.

Discard the peel, or if you like use it as garnish – but don`t drop the entire peel back in the glass.

Sazerac – the glass is always half full…

Bitter Truth Pink Gin

This is a gin from the Bitter Truth that i think was launched this fall. It´s pink, it´s spiced with bitters and it lives in a real beautiful bottle.

It started with sea sickness…that`s from where the tradition of blending gin and bitters began by the Royal Navy. And that`s why i now sit here with a bottle of the “Pink Gin” which is a blend of gin and aromatic bitters.

The nose is very light and floral and very delightful, it`s like a whiff of light perfume..The taste is complex, light on the juniper but it´s definitely there, lightly spicy and floral. The mouthfeel is gentle, there´s no alcohol burn and it´s easy to drink.

It`s quite exquisite and i believe too many mixers would ruin it, best of all would be a fresh gin and tonic or a drink with fresh grapefruit juice ( or another) There isn´t very much more to say about this product than that it´s a modern gin, light and floral containing aromatic bitters and perfect for martini cocktails, gin and tonics or fruity drinks.

I`m gonna try this in a drink that is called the Bali Highball – a mix of gin, guava nectar and pomegranate syrup with the zing of fresh lime juice.To the pomegranate syrup or grenadine i`ll add hibiscus flowers thus making it a hibiscus grenadine and homemade of course – unless you can get hold of B.G Reynold´s excellent hibiscis grenadine.

Not sure why it`s called “Bali Highball” though since usually a highball is made with two ingredients and served in a high glass – the original highball was made with Scotch whisky and carbonated water. I guess this is a tropicalized highball…

BALI HIGHBALL (From the book The Ultimate Bar Book by Mittie Hellmich)

1.5 oz Bitter Truth Pink Gin

2 oz Guava nectar ( or use juice if you can´t find nectar)

0.5 oz fresh lime juice

1 oz Hibiscus grenadine

4 oz chilled Club Soda

Lime wheel and orange blossom or other edible flower for garnish

Shake everything (except soda) hard with ice and strain into a highball glass with ice. I didn´t use a highball glass, i used a rocks glass instead with cracked ice.

Top up with soda and add garnish.

After the first sip i said zzzziiiiiiiing!!! how refreshing can a drink possibly be??? fruity and tart at the same time. Didn´t feel any juniper flavor though but the gin just seemed to fit perfectly in the puzzle of fruity flavors even though it almost dissappeared. And you can always up the gin with another 0.5 oz if a stronger drink is required.

It happens to still be winter but i can assure that this drink will be PERFECT later on in the hot summer, it´s the ultimate thirst quencher! That said,  of course it´s good now as well, i really enjoyed it and i certainly could have another, this one went down way to fast.

But i`m moving on to the next drink because there´s a next drink to be made, it´s never just one.

SPRING BREAK (My own)

1.5 oz Bitter Truth Pink Gin

0.5 oz green chartreuse

1 oz pineapple juice

0.25 oz sugarcane syrup

0.5 oz fresh lime juice

Shake together with ice and strain into a chilled cocktail coupe. Garnish with speared citrus leaves and cherry.

While the other drink was a refreshing and delicious fruit bomb this one takes on a much more adult flavor with pronounced flavors of the gin and the bitters it contains and the green chartreuse also was very prominent with it´s herbals. I first tried it without any simple syrup but adding just a little syrup made all the difference and took the edge off the bitterness.

My conclusion is that even though i haven´t tried this gin in any Martini for the simple reson that i happen to not like Martinis very much, it would suit perfectly for that drink but also as i have found out here it goes well with fruity drinks. It`s a given summer gin i`d say.

You can buy the Bitter Truth Pink Gin in many places and two examples are here or here.

NEW ORLEANS COCKTAILS pt 7 – Obituary Cocktail

This little cocktail is a strong fella that could wake up the dead..

It`s a very much New Orlean cocktail…combining all that which sums up the unique ambiance of this one of a kind city.

Equal parts absinthe and vermouth paired with gin is what we have here in this old classic tipple which is the signature cocktail of the Lafitte`s Blacksmith Shop and is a brilliant twist of the gin Martini where the absinthe is King.

But it`s not just the spirits in this cocktail – it´s also the feel of it. If you have been to New Orleans and appreciate the city you know what that feel is all about. Alas this cocktail takes you back in time as does so much things in New Orleans, it takes you back to the dark foggy quarters in the 1800s.

The name is not a nice one though, it means death and how come the cocktail got that name i have yet to find out, maybe it had to do with the ban of absinthe? However it does add to the mystery so let it stay that way, it´s part of its appeal.

The name is also used in other ways, there´s both a book and a society called “Obituary Cocktail” The book is written by New Orleans photographer Kerri McCaffety, a book i would like to get my hands on.

I would recommend using real absinthe in this drink rather than herbsaint or pernod because of the prominent role absinthe plays here. With a substitute which you can use of course, it will simply become a bit too lame..so go get a decent absinthe for this cocktail.

Chuck over at Looka/Gumbopages recommend Jade Liqueurs absinthes and when Chuck recommends something i listen – and so should you – trust me. I think i would like to try their Jade Nouvelle-Orléans absinthe Definetily on my to order list later this fall.

Ice cold absinthe, vermouth and gin is perfect for the summer…i recommend two at the most. (no pun intended) The three ingredients balances each other perfectly here.

OBITUARY COCKTAIL


2 oz gin
1/4 oz dry vermouth
1/4 oz absinthe or substitute ( i used a very good handcrafted swiss absinthe- La Clandestine)

The preparation is very simple:

Pour the ingredients into a mixing glass filled with cracked ice. Stir well and train into a chilled cocktail glass.

12 Bottle Bar suggest you put both the mixing glass and cocktail glass in the freezer for at least 10+ minutes which to me is a very good idea since these kinda drinks really needs to be cold.

Chuck recommends “Shake vigorously for 13 seconds, or stir vigorously for no less than 26 seconds” – Whatever way you choose to mix this up the important thing is to get it well mixed and cold. It does benefit from some dilution of the ice i think.

This cocktail will of course look very different depending on if you use white or green absinthe.

And now step back in time and enjoy one of the great classics.

CAMPARI IN TIKI DRINKS

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I keep coming back to Campari over and over again, not too often but regularly because i really appreciate this bitter and very special tasting aperitif.

It goes perfectly with all kinda citrus fruits and traditionally its the lemon and orange that is used, naturally since that`s what`s growing in Italy – the home land off Campari. Did i say that one of my heros is Gaspare Campari?

As an aperitif with soda, orange or lemon its an aquired taste for many, but there are also many who loves it – me included. As a cocktail ingredient its both challenging and rewarding, and in the right place it can make some fantastic cocktails.

It goes very well with dark rum, gin, tequila – well most spirits actually but especially with those that also goes well with citrus. So how about Campari in tiki drinks? The classic tiki drink with Campari is of course the Jungle Bird, to be found on page 44 in “Intoxica” by Beachbum Berry but is there anything else?

There has been so much written already about Campari in other types of drinks like the negroni or Campari and dark rums but not very much about tiki drinks and there isn´t very much info to find either.

I went out to search..and ended up with the conclusion that if i want a  tiki drink with Campari other than the Jungle Bird or an occasional something i need to invent them myself. .not even in tiki central i found anything much..and that means there´isn`t anything much then.

So eventually, i ended up making these two cocktails:

ULA ULA PUNCH

campari-and-tiki-2

1.5 oz Smith & Cross Jamaican rum

0.5 oz aged rhum agricole, (like Clemènt VSOP)

0.5 oz Campari

1 oz pineapple juice

0.5 oz *limone rosso (or regular lemon)

0.25 oz fresh lime

0.5 oz rich demerara syrup (2:1 demerara sugar and water)

1 tsp hibiscus grenadine

crushed ice

For garnish – 2 small pineapple leaves, 1 cherry, 2 lemon quarters, speared

Shake all ingredients and strain into a rocks glass filled to the brim with crushed ice and garnish with the speared fruits.

This is a grown-up drink…the rhum agricole flavor is nicely blending with the bitterness of the Campari and the sugarcane and molasses from the Jamaican rum is steady in the background. Its much flavors in this drink, but its not no easy flavors since both Campari and rhum agricole isn´t “easy” neither of them.

*Limone rosso is a lemon variety i recently found in our nursery, it has reddish and wrinkled skin and inside it looks a bit different too from the regular lemon.

The fragrance is also stronger and slightly more perfumed. I also found out by tasting the juices from both lemons that the rosso is much more aromatic, mellower and somewhat less sour.

I´m gonna make a tincture with this lemon and its peel, would be interesting to see how that would turn out. Booze nerds are always on the hunt for new flavors..and into experimenting with the sometimes most unlikely flavors.

I like this dink but i cannot say if the limone rosso makes the mixed drink more aromatic compared to a reular lemon but i know i did the taste test before with the juices alone and the rosso was more aromatic, perfumed and also sweeter and not so astringent tart as the regular lemon.

This is a fresh drink and packs a rummy punch as well. But you gotta like both Campari and rhum agricole to really appreciate this cocktail. After a while when the drink “settles” with the ice the flavors comes through mellower and quite wonderfully.

campari-and-tiki-lemons

On the left side is the ordinary lemon and rosso on the right. I think the regular lemon looks quite boring and sleepy in comparaison..

Of course i needed to use it for my cocktails! i accuired my lemon by picking it up from the ground where it had fallen from the bush. I wish it was a staple in our grocery…but i guess i´ll need to buy one of the plants if i want to have more of it.

Cocktail number two uses rye and Campari and turned out very nice.

POLYNESIAN RED

Muddle 1 small piece of Mexican canela (cinnamon) with 0.5 oz sugarcane syrup (Petit Canne) and 4-5 chunks of fresh pineapple, then add:

campari-and-tiki

1 oz Rittenhouse bonded

1 oz Campari

0.25 oz lemon juice (limone rosso if possible)

a very small sprinkle of fresh lime

Shake and double strain into a chilled cocktail glass. Garnish with a lemon quarter and a leaf.

This drink has a balanced mellow flavor and is a very nice cocktail indeed – at least to my palate. The rye, lemon and Campari mixes wonderfully. One i will make again.

And so we come to the last tiki style drink with Campari and this one is a swizzle. Its a twist on the negroni swizzle (made by Giuseppe Gonzalez at Painkiller in New York) turning it from negroni to a rum-swizzle type drink but with both rum and gin.

KAHILI SWIZZLE

kahiki-swizzle

1 oz  gin (Martin Miller`s)

0.5 oz Pusser´s overproof

1 oz Campari

0.5 oz lemon juice (limone rosso if possible)

0.25 oz lime juice

0.5 oz pineapple syrup

1tsp hibiscus syrup

1 oz club soda

Fill a large glass or tiki mug with crushed ice and swizzle with a swizzle stick until frosty. Garnish with lemon peel.

I would define this campariliscious and bitterly fresh with strong undertones…if that makes any sense. I believe that if you like Campari you`ll like this.

I`ve gotten to really like the combo Campari-Pusser`s – the Pusser`s goes fantastic with Campari and then in this drink, there´s a background of an almost floral flavor of the gin that is excellent. One could also use Smith & Cross in this.

Add a straw, sip and enjoy!

campari-and-tiki-glass