Toes in Sand(box) Batched
Batch this easy sipper earlier in the day or just before serving for 10 or fewer people and spend your time outside visiting with appropriate social distancing measures on the next warm summer weekend. Or any summer evening.
Ingredients
- ¾ cup pineapple syrup**
- ¾ cup Besamim spiced liqueur (or St Elizabeth Allspice dram)
- 2 cups bourbon
- 1 cup coconut water
- 1 cup mandarin orange juice
- 1 to 1.5 tsp grapefruit bitters
- ¾ to 1 cup water
- Garnish: mandarin orange slices or drop the spent mandarin halves in the side of the glass with the ice, mint sprigs
Instructions
- Combine ingredients including water in a large bottle. Check the flavor and add more bitters as needed and more water for dilution as needed. Shake well and put in the fridge until well-chilled. Serve over large ice cubes with mandarin orange slices and mint garnishes.
Notes
You can also build this in a blender and blend well if you don’t have a large carafe with a top on it.
Since this has fresh juice in it, consume within a day of making it – the same day if possible. Fresh fruit juices don’t keep as well as cocktails that are spirits and syrups only.
** Pineapple syrup: cut up one small pineapple into small pieces and weigh. Weigh out the same amount of sugar and mix the two. Let sit out on a counter for 6-12 hours, or until the pineapple syrup fills up the bottom of the mixing cup. Strain and store in the fridge. If you add a splash of vodka it will keep for 3-4 weeks. Save the sweetened pineapple chunks to top an ice cream sundae or pancakes.
Tried this recipe?Let us know how it was!