CUPPA HI-BALL

Jillian Vose

Recipe by Jillian Vose

  • Ingredients
  • 1 Dash Bitter Cube Cherry Bark & Vanilla Bitters
  • 1 Dash Absinthe
  • 1 Teaspoon Brulot (Sub Mr. Black as needed)
  • 0.25 oz Fresh Lemon Juice
  • 0.5 oz Coconut Demerara
  • 1.5 oz Vodka
  • 2 oz Badger Tonic

Directions
Pour all ingredients into a small shaker tin, excluding the Badger tonic. Whip shake with ten pebble ice nuggets until the ice has completely dissolved. Pour the drink into a Collins glass filled with ice, then top with Badger tonic. Give a light stir, garnish, and serve.

  • Coconut Demerana
  • 1 Part filtered coconut water
  • 2 Parts organic demerara sugar

Method
Combine sugar and coconut water in a pot and place over heat. Stirring often, bring the mixture to a rolling boil. Once the roiling boil starts, remove from heat and let cool. Keep refrigerated for up to 4 weeks.