Bird of Fire

Name: Bird of Fire
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 2 oz Black Strap Rum; 0.5 oz Chipotle Pineapple Syrup; 0.5 oz Espadin-Cuishe Mezcal; 0.25 oz Luxardo Maraschino Liqueur; 2 dashes Hibiscus Yuzu Bitters; 1 dash Black Walnut Bitters; for garnish Brandied Cherry; for glass rim Tajin Seasoning

Smoky twist on Jungle Bird with chipotle and mezcal

AI Cocktail Info

Serving : 1 cocktail

ABV

25%*

Calories

213*

Net Carbs

13g*

Ingredients:

Black Strap Rum

Chipotle Pineapple Syrup

Espadin-Cuishe Mezcal

Luxardo Maraschino Liqueur

Hibiscus Yuzu Bitters

Black Walnut Bitters

Brandied Cherry

Tajin Seasoning

AI Request:Create me a unique, modern, innovative stirred riff on a Jungle Bird using black strap rum and 0.5 oz chipotle pineapple syrup without lime juice and without sweetened lime juice. using only a subset of the following ingredients hibiscus yuzu bitters limoncello absinthe tajin seasoning blended scotch whisky tawny port espadin-cuishe mezcal luxardo maraschino liqueur irish cream liqueur cynar amaro black walnut bitters brandied cherry ginger beer cardamom bitters persimmon ginger bitters creme de violette ...

*Estimated by AI - may vary

Instructions

Description: The Bird of Fire is a smoldering, smoky twist on the classic Jungle Bird, conjuring the exotic heat with a chipotle-infused pineapple syrup and a burst of complex flavors from black strap rum and smoky mezcal. The drink is perfectly balanced with bitters and a hint of maraschino, delivering a modern and innovative stirred cocktail experience. Ingredients: - 2 oz Black Strap Rum - 0.5 oz Chipotle Pineapple Syrup - 0.5 oz Espadin-Cuishe Mezcal - 0.25 oz Luxardo Maraschino Liqueur - 2 dashes Hibiscus Yuzu Bitters - 1 dash Black Walnut Bitters - Brandied Cherry for garnish - Tajin Seasoning for glass rim Glass: Rocks Glass Instructions: 1. Rim a rocks glass with Tahjin seasoning. 2. In a mixing glass filled with ice, combine the black strap rum, chipotle pineapple syrup, espadin-cuishe mezcal, luxardo maraschino liqueur, hibiscus yuzu bitters, and black walnut bitters. 3. Stir well until chilled and properly diluted. 4. Strain the mixture into the precooled, rimmed rocks glass over a large ice cube. 5. Garnish with a brandied cherry. Enjoy the deep, smoky, and spicy flavors of the Bird of Fire.

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