IT HAPPENED! I’m so stoked announce my very first canned cocktail collaboration with my good buddies over at @dapschs! For the first time ever, you’ll be able to physically take home a cocktail pictured here. Dubbed ‘SALTY SUMMER’ - This cocktail is a hybrid between a Spritz, Gose, Negroni Sbagliato and a Salty Dog (ingredients below) and contains TWO servings per can. Its got a grapefruit-y spritz element with a touch of local sea salt that is perfect for a hot summer day under the sun.

ingredients:

• 1½ oz. Navy Strength Gin

• 3/4 oz. Sweet Tea Syrup

• ½ oz. Cappelletti Vino Aperitivo

• ½ oz. Fresh Squeezed Lime Juice

• Hibiscus Ginger Kombucha

• 3Cucumber slices

• Dehydrated Blood Orange (optional)

• Butterfly Pea Flower Tea Ice Spheres

tools:

• Shaking Tins

• Jigger (Japanese Style)

• Hawthorne Strainer

• Fine Strainer

• Glassware

• Other Tools

• Complete Bartending Set

instructions:

Combine gin, sweet tea syrup, Cappelletti, cucumbers and lime into a shaking tin with ice. Shake and double strain in a collins glass over ice spheres. Top with kombucha, garnish with dehydrated orange slices. Serve and enjoy.

.

Check it out on Instagram:

USEFUL LINKS:

• My camera gear

• Other bar tools

• Glassware

• Tech gear

• Coffee gear

• Books I recommend

Disclosure: 

Certain links above can be affiliated, meaning at no additional cost to you, I could potentially earn commission for each purchase. 

If a post is sponsored, this means I was compensated to research, develop and photograph a custom recipe on my own. Thanks y'all!