The CCTB Cocktail
2 ounces of Campari cacao nibs infusion
1 ounce of Bauchant orange cognac liqueur
10 small ice cubes from an ice tray
5 dashes of angostura bitters (optional)
Method:
Mix all ingredients in a blender. Pulse until the ice melts, giving froth to the cocktail. Pour into a glass. Peel the orange with a peeler to create what is called the horse’s neck. Use a lighter to burn the orange peel. The heat will release the oils from the orange skin. Express and rub the peel on the edge of the glass, then add the finished cocktail. Enjoy.
Please drink responsibly
Where to buy the goods? Bucket Behind the Bucket Storefront.
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