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Infusion: Bazooka Bubblegum Cocktail

bazooka_bg_cocktailThis 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 Infusion

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.

The  Cocktail


  • 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.