Maple Rumfire

Name: Maple Rumfire
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 1 oz Canadian Club whisky; 1 oz Plantation 5 year rum; 0.5 oz Ancho Reyes; 0.25 oz Espadin-Cuishe Mezcal; 3 dashes Pineapple Clove Bitters; 0.25 oz Hot Honey Syrup; 0.25 oz Lemon Juice; 2 dashes Toasted Pecan Bitters; 1 dash Angostura Bitters

Unique fusion of Canadian Club whisky and Plantation 5 rum

AI Cocktail Info

Serving : 1 cocktail

ABV

25%*

Calories

180*

Net Carbs

6g*

Ingredients:

Canadian Club whisky

Plantation 5 year rum

Ancho Reyes

Espadin-Cuishe Mezcal

Pineapple Clove Bitters

Hot Honey Syrup

Lemon Juice

Toasted Pecan Bitters

Angostura Bitters

AI Request:Create a complex, innovative cocktail with a split base of Canadian Club whisky and Plantation 5 year rum including ancho reyes, 0.25 oz espadin-cuishe mezcal and pineapple clove bitters. using only a subset of the following ingredients raft aromatic bitters triple sec cinnamon bourbon lemon bitters kahlua coffee liqueur worcestershire sauce absinthe orgeat syrup ginjinha southern tier pumking coffee and cream pumpkin liqueur banana hickory nut bitters white rhum agricole irish cream liqueur bourbon whisk...

*Estimated by AI - may vary

Instructions

#### Description: The Maple Rumfire is a unique, transcontinental fusion that playfully balances the deep, warm notes of Canadian Club whisky with the rich, tropical essence of Plantation 5 year rum. A dash of ancho reyes adds a smoky, peppery complexity, while espadin-cuishe mezcal introduces a subtly earthy and slightly citrusy nuance. Pineapple clove bitters and a hint of hot honey syrup round it out with a sweet, spicy, and aromatic finish. Served in a coupette glass, this cocktail offers a truly innovative flavor journey. #### Ingredients: - 1 oz Canadian Club whisky - 1 oz Plantation 5 year rum - 0.5 oz Ancho Reyes - 0.25 oz Espadin-Cuishe Mezcal - 3 dashes Pineapple Clove Bitters - 0.25 oz Hot Honey Syrup - 0.25 oz Lemon Juice - 2 dashes Toasted Pecan Bitters - 1 dash Angostura Bitters #### Instructions: 1. Add the Canadian Club whisky, Plantation 5 year rum, Ancho Reyes, and Espadin-Cuishe Mezcal into a mixing glass with ice. 2. Add the Pineapple Clove Bitters, Hot Honey Syrup, Lemon Juice, Toasted Pecan Bitters, and Angostura Bitters. 3. Stir well to chill and dilute the mixture slightly. 4. Strain into a chilled coupette glass. 5. Garnish with a toasted pecan and a thin lemon twist. #### Type of Glass: Coupette Glass

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