1 1⁄2 oz Gin, Tanqueray Rangpur
1 oz Gin, Death's Door
7 dr Door County Hop Bitters, Bittercube
1 oz Grapefruit juice (strained)
3 twst Tangerine peel
1 1⁄2 oz Tonic water
1 sli Tangerine (wheel)
Instructions
Fill a cocktail shaker with ice. Add tangerine peel, grapefruit juice, gins and 5 dashes of Bittercube Door County Hop Bitters. Shake until well chilled, strain and then pour into chilled champagne flute.
Top off with Tonic Water, float a tangerine wheel and add two final drops of the Bittercube Door County Hop Bitters to complete.
Notes
*cut your Tangerine wheels small enough to fit the mouth of a champagne flute
History
Ira Koplowitz from Bittercube asked me to work on a summer drink that utilizes their new Door County Hop Bitters. This cocktail combines the wonderful citrus notes that we've come to appreciate in combination with hoppy beers.
