Bitters
Cocktail

Kiss Kiss Bang Bang

Shannon Tebay & Death & Co. (New York City)
Collins Glass
Cubed

Ingredients

  • 1.5 oz
    Bimini Gin
  • 0.5 oz
    Ancho Reyes Verde

    spicy ancho chile liqueur

  • 0.5 oz
    Campari
  • 0.75 oz
    Lime Juice

    freshly squeezed

  • 0.5 oz
    Honey Syrup

    2:1 honey to water ratio

  • 3 oz
    Fever-Tree Sparkling Grapefruit

    chilled

    Fever-Tree Sparkling Pink Grapefruit, chilled

  • 1 pinch
    Tajín opt

    Tajín seasoning or 3 parts kosher salt to 1 part cayenne powder, for rim

Instructions

Prepare a chile-salt rim by combining Tajín (or three parts kosher salt to one part cayenne) on a small plate. Run a lime wedge around half the rim of a Collins glass, then roll the moistened edge through the chile-salt mixture to coat. Fill the glass with ice and set aside. Add the gin, Ancho Reyes, Campari, lime juice, and honey syrup to a shaker with ice. Shake briefly to combine, then strain into the prepared glass over ice. Top with chilled Fever-Tree Sparkling Pink Grapefruit. Garnish with a lime wedge on the salted side of the rim.

About

A spicy, bittersweet highball from Shannon Tebay that layers grapefruit-forward Bimini gin and Fever-Tree Sparkling Pink Grapefruit with the bitter punch of Campari, ancho chile heat, and floral honey sweetness — all framed by a chile-salt rim.

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