This bubblegum-infused vodka cocktail was developed by Eben Freeman around 2010 when he worked as a bartender of Tailor Restaurant in New York City yeah, we’re going way back for this one. The name of the drink comes from the bazooka bubblegum; Freeman prefers using Double bubble because it gives the vodka a better flavor and color.
The following recipe is good enough to make enough bubblegum-infused vodka for eight cocktails. The left over vodka will last indefinitely should it be stored in an airtight container.
- 16 pieces bubblegum, preferably Double Bubble, cut in half
- 2 cups (16 ounces) vodka
Bubblegum and vodka are combined in a large airtight container. The drink is then sealed and allowed to infuse, stirring plays a pivotal part and it should be stirred every 6 hours, for 24 hours. The vodka is then poured through fine mesh strainer, the bubblegum is discarded.
- 1 tablespoon (1/2 ounce) freshly squeezed lemon juice (from ½ lemon)
- 1 tablespoon (1/2 ounce) freshly squeezed lime juice (from ½ lime)
- 1 tablespoon (1/2 ounce) simple syrup
- 1/2 egg white* or 1 tablespoon pasteurized liquid egg whites (optional)
- 1 cup ice
In a cocktail shaker with ice add 2 ounces bubblegum-infused vodka, lemon juice, lime juice, simple syrup, and egg white. Adding egg white to the drink is optional; it adds a nice frothy head to the cocktail. If Salmonella is a concern, omit the egg white or you can alternatively use pasteurized liquid egg whites. Shake vigorously for about 20 seconds and serve in a chilled coupe glass.