Double Agent

Name: Double Agent
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 1 oz Rhum Agricole; 1 oz Johnnie Walker Double Black Scotch; 0.5 oz Ginjinha; 0.25 oz St Germain Elderflower Liqueur; 2 dashes Peychaud's bitters; 0.5 oz Brown Sugar Simple Syrup; 1 dash Roasted Carrot Bitters; 1 dash Cardamom Bitters

Complex cocktail with Rhum Agricole and Johnnie Walker Scotch

AI Cocktail Info

Serving : 1 cocktail

ABV

25%*

Calories

213*

Net Carbs

10g*

Ingredients:

Rhum Agricole

Johnnie Walker Double Black Scotch

Ginjinha

St Germain Elderflower Liqueur

Peychaud's bitters

Brown Sugar Simple Syrup

Roasted Carrot Bitters

Cardamom Bitters

AI Request:Create a complex, modern, slightly sweet cocktail with a split base of rhum Agricole and Johnnie Walker double black Scotch including ginjinha and Peychaud's bitters. using only a subset of the following ingredients gin amaro montenegro ruby port sarsaparilla bitters honey syrup hibiscus yuzu bitters brown sugar simple syrup rye whiskey worcestershire sauce absinthe st germain elderflower liqueur southern tier pumking coffee and cream pumpkin liqueur cardamom bitters vodka exorcism bitters anejo tequila g...

*Estimated by AI - may vary

Instructions

Description: The Double Agent is a complex, modern cocktail featuring a split base of Rhum Agricole and Johnnie Walker Double Black Scotch. It blends the earthy and smoky tones of the bases with the tart cherry notes of Ginjinha, balanced by the unique bite of Peychaud's bitters and the subtle floral sweetness of St Germain Elderflower Liqueur. This drink is a masterclass in depth and balance, with intricate layers revealing themselves sip by sip. Ingredients: - 1 oz Rhum Agricole - 1 oz Johnnie Walker Double Black Scotch - 0.5 oz Ginjinha - 0.25 oz St Germain Elderflower Liqueur - 2 dashes Peychaud's bitters - 0.5 oz Brown Sugar Simple Syrup - 1 dash Roasted Carrot Bitters - 1 dash Cardamom Bitters Method: 1. Combine the Rhum Agricole, Johnnie Walker Double Black, Ginjinha, St Germain Elderflower Liqueur, Brown Sugar Simple Syrup, Peychaud’s bitters, Roasted Carrot Bitters, and Cardamom Bitters in a mixing glass filled with ice. 2. Stir well until the mixture is perfectly chilled and diluted. 3. Strain the cocktail into a chilled coupe glass. 4. Garnish with a twist of lemon peel or a brandied cherry. Glassware: - Coupe Glass

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