Fall Cocktail Bazaar: Raspberry Be-Dazzler
Posted by Arctic Wolf on November 12, 2018
Although Smirnoff Vodka provided me with the bulk of the samples and recipes for my Cocktail Bazaar, some of the other spirit brands owned by Diageo also stepped up as well. One of those brands was Bulleit who sent me several recipes for their Bulleit Bourbon and Bullet Rye. One recipe which caught my eye was called the Be-Dazzler which mixed Bulleit Bourbon with Grapefruit Juice and Campari, which was in turn lengthened with Fanta Strawberry.
I liked that the recipe provided an unusual complement of flavours; but unfortunately I am not a fan of strawberries or strawberry flavoured foods and beverages. My wife, who knows me well, suggested that I substitute a raspberry flavoured beverage in place of the strawberry. Since Fanta makes both a strawberry and a raspberry soda, the switch was quite easy.
So this is my take of the Be-Dazzler, you can try it with Raspberry soda, or in its original form with Strawberry.
Raspberry Be-Dazzler
1 oz Bulleit Bourbon
1/2 oz Grapefruit Juice
1/2 oz Campari (Italian Bitter Aperitif)
Ice
1 oz Fanta Raspberry
Wedge of Lemon
Add the first three ingredient into a metal shaker with ice
Shake until the outside of the shaker begins to frost
Strain into an ice filled tumbler
Garnish with a wedge of Lemon
Enjoy Responsibly!
Note: If you are interested in more cocktail recipes, please click this link (Cocktails and Recipes) for more of my mixed drink recipes!
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Note: Bulleit Bourbon is produced at the Four Roses Distillery in Lawrenceburg, Kentucky. The brand traces its heritage back to 1830 when tavern keeper Augustus Bulleit (after a few experimental trials) created the brand and began to market it locally and eventually to areas outside of Kentucky. According to the Bulleit Bourbon website, the spirit is produced from a rye heavy mash with of course corn as well as malted barley. It is bottled at 45% for the North American Market.
Here is a link to my review:
Review: Bulleit Bourbon Frontier Whiskey
Please enjoy the review, Chimo!
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