Inferno Elixir

Name: Inferno Elixir
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 1.5 oz charred hot scotch bonnet infused codigo 1530 anejo tequila; 0.5 oz montelobos joven mezcal; 0.5 oz el hispano; 0.25 oz grand marnier; 1 oz mangosteen juice; 1 oz avocado puree; null tajin habanero spice; null ice; null red pepper strings

Complex blend with heat and smoke

AI Cocktail Info

Serving : 1 cocktail

ABV

18%*

Calories

210*

Net Carbs

9g*

Ingredients:

charred hot scotch bonnet infused codigo 1530 anejo tequila

montelobos joven mezcal

AI Request:Charred Hot Scotch Bonnet infused Codigo 1530 Anejo Tequila, Red Pepper Strings Montelobos Joven Mezcal, El Hispano & Grand Marnier, Mangosteen & Avocado Tajin Habanero Spiced Rim

*Estimated by AI - may vary

Instructions

Description: A daring blend for the adventurous spirit, the Inferno Elixir combines a complex array of flavors with a kick of heat and smoke. Charred hot Scotch Bonnet infused Codigo 1530 Anejo Tequila brings a fiery depth, while Montelobos Joven Mezcal provides a smoky undertone. This concoction is delicately balanced with the citrusy sweetness of El Hispano and the orange essence of Grand Marnier. Finished with exotic mangosteen and creamy avocado, the cocktail is rimmed with Tajin Habanero spice for an extra layer of heat that dances on the palate. Ingredients: - 1.5 oz Charred Hot Scotch Bonnet Infused Codigo 1530 Anejo Tequila - 0.5 oz Montelobos Joven Mezcal - 0.5 oz El Hispano - 0.25 oz Grand Marnier - 1 oz Fresh Mangosteen Juice - 1 oz Avocado Puree - Tajin Habanero Spice (for rimming) - Ice - Red Pepper Strings (for garnish) Instructions: 1. Rim a chilled rocks glass with Tajin Habanero spice. 2. In a shaker, combine the infused tequila, mezcal, El Hispano, Grand Marnier, mangosteen juice, and avocado puree with ice. 3. Shake vigorously until the mixture is well-chilled. 4. Strain into the prepared glass over fresh ice. 5. Garnish with red pepper strings for an enticing presentation. Glass: Rocks Glass

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