Eclipse of the Andes

Name: Eclipse of the Andes
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 2 oz premium whiskey; 1/2 oz ancho reyes chile liqueur; 1/4 oz crme de banane; 2 dashes amargo chuncho bitters; undefined garnish flamed orange peel; undefined ice large cube or sphere

A multi-layered and satisfying cocktail

AI Cocktail Info

Serving : 1 cocktail

ABV

varies depending on the whiskey used*

Calories

approximately 200*

Net Carbs

approximately 5 grams*

Ingredients:

premium whiskey

ancho reyes chile liqueur

crme de banane

amargo chuncho bitters

garnish flamed orange peel

ice large cube or sphere

AI Request:an original cocktail with whiskey and ancho reyes chile liquor and crème de banane and amargo chuncho

*Estimated by AI - may vary

Instructions

An intriguing cocktail that marries the smokiness of whiskey with the spicy warmth of Ancho Reyes Chile Liqueur, the sweet subtlety of Crème de Banane, and the complex bitter notes of Amargo Chuncho, creating a multi-layered and satisfying sipper. Ingredients: - 2 oz Premium Whiskey - 1/2 oz Ancho Reyes Chile Liqueur - 1/4 oz Crème de Banane - 2 dashes Amargo Chuncho bitters - Garnish: Flamed orange peel - Ice: Large cube or sphere Instructions: 1. In a mixing glass, combine the whiskey, Ancho Reyes Chile Liqueur, Crème de Banane, and Amargo Chuncho bitters. 2. Add ice and stir until well-chilled. 3. Strain the mixture into a rocks glass over a large ice cube or sphere to keep the dilution slow and the flavors intense. 4. Take an orange peel and hold it over the glass with the outside facing down. Light a match or use a lighter to gently heat the skin for a few seconds to warm the oils. 5. Squeeze the peel to release the oils and then run the peel around the rim of the glass to add an aromatic citrus element. 6. Garnish with the flamed orange peel, placing it in the drink. Glass: Serve in a rocks glass to highlight the drink's deep, rich colors and to provide the perfect nose-space to appreciate the complex aromas.

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