Eclipse of the Andes

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.