Home bar enthusiasts and gift-givers are passionate about this punchy infusion kit containing cherry, orange, pineapple and citrus-infused vegan non-GMO cane sugar!
Fill with 12 ounces of alcohol, refrigerate 3 days, and enjoy for the next 30 days as the basis for 8 craft cocktails. Pour one strained shot over ice, add pineapple or orange juice for a snappy brunch cocktail.
- FRUITY | SWEET | FRESH INGREDIENTS: Dried Cherries, Pineapple, Oranges, and Citrus Infused Non-GMO Vegan Sugar
- INFUSE WITH: Vodka, Gin, Tequila, Rum, Bourbon, or Hot Water for zero-proof recipe.
- CAMP Craft Cocktails Kit includes: 1 Infusion ready 16 oz. jar. Alcohol not included.
- Serves 8, can be infused twice for a total of 16 servings.
- Made in United States
- Shelf life: 12–24 months
Tips from Camp's resident mixologist:
Brunch Punch: okay, let's get really sweet with this one. The tropical and stonefruit depth of sweetness lend themselves to a bit playful cavity-making, so I would try this with a dark rum. My favorite is a toss-up between an Appleton Estate Reserve (who doesn't love a rich Jamaican rum?) or decadent Venezuelan Diplomatico. Such a tropical sip, from start to finish.
Let’s Do Punch! (makes four)
Who doesn’t want an excuse to drink with friends in the late morning (and probably into the early afternoon)? Ladies and germs, that’s brunch! So make a pitcher of this tropical fun, find your loves, and share a toast to the joys of omelets and bacon!
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infuse the jar with 12 oz white rum (I use Cane Run or Miami Club, but anything will do)
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Wait three days, plan your brunch menu, and then strain
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in a pitcher, muddle together mint leaves with a splash (or two) of pineapple juice until they're releasing oil (slapping it first helps a lot to speed the wake up)
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add the infused rum from the jar
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cover with ice and stir until combined
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top with Cherry 7Up or equivalent and enjoy!
