Bon Vivants, Trick Dog, San Francisco - November 2013
This recipe appears in conjunction with Trick's Treats, November 2013.
- 1 oz. Bulleit Bourbon
- 1 oz. Campari
- 1 oz. pineapple juice
- dash of lime juice
- dash of simple syrup (2 parts cane sugar to 1 water)
- 5 drops saline solution (10 percent salt weight to water by volume)
Add all ingredients to cocktail shaker; add ice; shake; double strain into a cocktail coupe.