Plum Bufala Negra Cocktail
- ½ teaspoon Grind Spice Co Hibiscus Sugar
- 1 teaspoon Rocky Mountain Olive Oil Umeboshi Plum White Balsamic Vinegar
- 5 basil leaves
- 1 ½ ounces bourbon
- 2 ounces ginger beer
Muddle sugar, balsamic vinegar and 4 of the basil leaves in a cocktail shaker. Add the bourbon and ice and shake to dissolve the sugar.
Strain the mix over ice into a glass (we suggest an old-fashioned glass). The top with ginger beer and garnish with basil before indulging.
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