Eclipse Noir

Name: Eclipse Noir
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: null absinthe rinse; 1.5 oz 15 oz dark rum preferably aged; 0.5 oz 05 oz white crme de cacao; 0.5 oz 05 oz averna amaro; 0.75 oz 075 oz lemon juice; 0.25 oz 025 oz simple syrup 11 sugarwater; 1 1 egg white or 05 oz aquafaba for a vegan alternative; null edible silver dust for garnish; null lavender sprig for garnish

Sophisticated, multi-layered cocktail with dark rum and absinthe rinse

AI Cocktail Info

Serving : 1 cocktail

ABV

approximately 25%*

Calories

approximately 250*

Net Carbs

approximately 10 grams*

Ingredients:

absinthe rinse

15 oz dark rum preferably aged

05 oz white crme de cacao

05 oz averna amaro

075 oz lemon juice

025 oz simple syrup 11 sugarwater

1 egg white or 05 oz aquafaba for a vegan alternative

edible silver dust for garnish

lavender sprig for garnish

AI Request:unique cocktail with absinthe rinse. No gin. No orange juice

*Estimated by AI - may vary

Instructions

The Eclipse Noir is a sophisticated, multi-layered cocktail that offers a delightful play on darkness and light, both in flavor and presentation. Its mysterious appearance is as enchanting as its taste, thanks to the absinthe rinse which adds a subtle anise aroma to the drink. Served in a chilled coupe glass, the Eclipse Noir is perfect for those who enjoy a potent, herbaceous, and slightly floral cocktail experience. Ingredients: - Absinthe rinse - 1.5 oz Dark rum (preferably aged) - 0.5 oz White crème de cacao - 0.5 oz Averna Amaro - 0.75 oz Fresh lemon juice - 0.25 oz Simple syrup (1:1, sugar:water) - 1 Egg white (or 0.5 oz aquafaba for a vegan alternative) - Edible silver dust (for garnish) - Fresh lavender sprig (for garnish) Instructions: 1. Prepare a chilled coupe glass by rinsing it with absinthe. Pour a small amount of absinthe into the glass, swirl it around to coat the inside, and discard the excess. Place the glass back in the freezer to keep it chilled until ready to serve. 2. In a shaker without ice, combine the dark rum, white crème de cacao, Averna Amaro, fresh lemon juice, simple syrup, and egg white. Shake vigorously for about 15 seconds to emulsify the egg white. 3. Add ice to the shaker and shake again until well-chilled, typically about 30 seconds. 4. Double strain the mixture into the absinthe-rinsed coupe glass to catch any ice shards or egg white residue. 5. Wait for a few seconds to let the foam settle, then delicately sprinkle a pinch of edible silver dust over the foam to create a starry-night effect. 6. Gently place a sprig of fresh lavender on the surface of the foam for an added aromatic dimension and an elegant visual contrast. 7. Serve immediately and watch as your guests marvel at the beauty and depth of the Eclipse Noir.

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