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Bulls On Vacay

“A tropical Gin Fizz with a boost of energy to get you through your next few drinks on the beach.” – Elliott Mizuki
  • 2.00 oz London Dry Gin
  • 0.50 oz Lemon juice
  • 1.00 oz Pineapple juice
  • 0.75 oz Grapefruit syrup
  • 1 Egg white
  • 2.00 oz Red Bull Orange Edition

Bar Tools: Jigger or Measuring cup, Knife, Cobbler shaker, Fine mesh strainer or Tea strainer

Glass: Collins

Each box includes all ingredients including garnish. Bar tools and glassware not included but can be ordered separately.

All orders for alcohol are fulfilled by Keystone Wine and Spirits, LLC.

  1. Chill Collins Glass by placing in fridge/freezer or by filling with ice water and setting aside for 5 minutes (optional).
  2. Cut 1 lemon in half crosswise, then squeeze the 2 halves of lemon into a cup and set aside for step 3 (note: 1 lemon will yield approximately 1.00 oz fresh lemon juice – you will only need 0.50 oz per cocktail).
  3. Measure and add all ingredients except for Red Bull Orange Edition (do not forget to separate the egg yolk from the white) to Cobbler Shaker.
  4. Place top of Cobbler Shaker back on the shaker, and dry shake (without ice) vigorously for 10 seconds.
  5. Fill shaker with ice, place top of Cobbler Shaker back on the shaker, and shake vigorously for another 10 seconds.
  6. Remove Collins Glass from fridge/freezer or if using ice water, empty the glass.
  7. Double strain shaken cocktail into the glass (to double strain, pour contents of Cobbler Shaker through a fine mesh strainer or tea strainer, into the glass).
  8. Top with measured amount of Red Bull Orange Edition.
  9. Cheers!
  • 1 Gin (375ml bottle)
  • 1 Cocktail Courier Grapefruit Syrup
  • 1 Red Bull Orange Edition
  • 6oz Pineapple Juice
  • 3 Fresh Lemons

Learn more at redbull.com


Boozy
Sweetness Level
Sweet
Classic
Adventurousness Level
Daring

$10.50
Per Cocktail
6 Cocktails per order*
*Tip to bartender, Taxes & Delivery Included

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Bartender
Elliott Mizuki
Polite Provisions | National

Elliott had been serving tables for many years before leaving the hospitality industry to pursue a career where he got his degree. After working in the marke...

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