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fire cracker -- summer cocktail

The Firecracker

Ingredients

BOTTOM LAYER (Blue peppermint gimlet)

  • 17 oz. vodka
  • 5½ oz. peppermint schnapps
  • 2½ oz. blue curaçao

MIDDLE LAYER (Pineapple-infused vodka)

  • 4 cups vodka
  • 1 pineapple peel (cored and chopped)
  • 1 cinnamon stick (Mexican cinnamon recommended)
  • ¼ cup sugar
  • ½ liter club soda (Ingredient substitute to help reduce the amount of sugar per serving.)

TOP LAYER (Raspberry gin cocktail)

  • 17 oz. American-style gin
  • 5 oz. lemon juice
  • 5 oz. sugar syrup (1:1 ratio)
  • 1 pint fresh raspberries

Instructions

BOTTOM LAYER (Blue peppermint gimlet)

  1. In a large jar or pitcher, combine all ingredients and stir until well integrated. Store in the refrigerator.

MIDDLE LAYER (Pineapple-infused vodka)

  1. Needs prep one day ahead of time.

  2. In a clean large mason jar or pitcher with cover, place the cinnamon stick on the bottom, add the chopped pineapple, sprinkle the sugar on top of the pineapple, press the pineapple gently, and add the vodka (and club soda).

  3. Close the jar or cover, place in the fridge and let it rest at least 1 day or up to 2 weeks. Take out jar and strain vodka into another pitcher. Keep cold.

TOP LAYER (Raspberry gin cocktail)

  1. In a large jar or mixing bowl, muddle the raspberries. Add the gin, lemon juice, and syrup and mix thoroughly until well incorporated.

  2. Strain through a fine-mesh and refrigerate.

The Firecracker

  1. In a snow cone cup or similar glass, add 2 oz. blue peppermint gimlet, then add shaved ice to cover and fill the cone.

  2. Layer 2 oz. pineapple-infused vodka and add more shaved ice to create a dome.

  3. Layer 2 oz. raspberry gin cocktail.

  4. Garnish with fresh raspberries and strawberries.