Bimini Gin, Campari, Aperol, Sweet Vermouth, Coconut Oil, Pineapple
Bartender Arvid Brown of Room for Improvement | Portland, ME
Adapted by StarChefs | july 2023
INGREDIENTS
1 liter Bimini gin
500 milliliters Bimini overproof gin
1 liter Campari
500 milliliters Aperol
750 milliliters Dolin Rouge sweet vermouth
750 milliliters Mata sweet vermouth
900 grams coconut oil
800 grams pineapple chunks
Orange twist
METHOD
In a large nonreactive container, combine all ingredients except for the orange twist. Let sit at room temperature for 24 hours, stirring occasionally. The next day, freeze mixture at least 2 hours. The coconut oil should have solid chunks. Punch a hole through the frozen coconut oil and strain mixture. Stir in 12 ounces water. Pour 3 ounces of the mixture into a rocks glass with a single, large ice cube. Stir and garnish with the orange twist.
