Pear Twilight

Name: Pear Twilight
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 1 oz High Rye Bourbon; 1 oz Hayman's Citrus Gin; 3 oz Brewed Earl Grey Pear Tea; 0.5 oz Cynar 70; 0.5 oz Triple Sec; 0.5 oz Blood Orange Bitters; 0.25 oz Fig Syrup; 1 Dash Smoked Chili Bitters; Garnish Candied Orange

Complex, sweet cocktail with bourbon, gin, tea, pear, and more

AI Cocktail Info

Serving : 1 cocktail

ABV

18%*

Calories

210*

Net Carbs

9g*

Ingredients:

High Rye Bourbon

Hayman's Citrus Gin

Brewed Earl Grey Pear Tea

AI Request:Create a unique, complex, innovative yet slightly-sweet stirred cocktail featuring equal parts high rye bourbon and citrus gin including 3 oz brewed Earl Grey pear tea, triple sec, cynar 70 and 0.5 oz blood orange bitters. using only a subset of the following ingredients plantation overproof rum thai curry bitters caramel liqueur chamoy kahlua coffee liqueur luxardo maraschino liqueur xtabentún fig syrup cinnamon bourbon tomato basil bitters sweet and sour mix mojito mint syrup high rye bourbon peychaud's...

*Estimated by AI - may vary

Instructions

Description: Pear Twilight is a complex and slightly sweet cocktail that balances the boldness of high rye bourbon and citrus gin with the aromatic notes of Earl Grey tea and pear. The addition of Cynar 70 and bitters elevates the drink, creating a harmonious blend of flavors that dance on the palate. Ingredients: - 1 oz High Rye Bourbon - 1 oz Hayman's Citrus Gin - 3 oz Brewed Earl Grey Pear Tea - 0.5 oz Cynar 70 - 0.5 oz Triple Sec - 0.5 oz Blood Orange Bitters - 0.25 oz Fig Syrup - 1 Dash Smoked Chili Bitters - Garnish: Candied Orange Glass: Double Old-Fashioned Glass Instructions: 1. Brew Earl Grey pear tea and let it cool. 2. In a mixing glass, combine high rye bourbon, citrus gin, brewed tea, Cynar 70, triple sec, blood orange bitters, fig syrup, and smoked chili bitters. 3. Add ice and stir well to combine and chill the ingredients. 4. Strain the mixture into a double old-fashioned glass filled with fresh ice. 5. Garnish with a candied orange and serve.

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