Rebel's Elixir

Name: Rebel's Elixir
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 1 oz smoked sea salt water; 1 ½ oz single malt scotch; ½ oz lime juice freshly pressed; 1 oz fermented pineapple syrup; ¼ oz artisanal soy sauce; 2 dashes wasabi extract; A thin slice ginger root; A pinch crushed dried seaweed; 3 oz craft ipa beer; A small, flaming sprig and a strip garnish rosemary and candied bacon

Bold and outlandish cocktail

AI Cocktail Info

Serving : 1 cocktail

ABV

Unknown*

Calories

Unknown*

Net Carbs

Unknown*

Ingredients:

smoked sea salt water

single malt scotch

lime juice freshly pressed

fermented pineapple syrup

artisanal soy sauce

wasabi extract

ginger root

crushed dried seaweed

craft ipa beer

garnish rosemary and candied bacon

AI Request:A cocktail that subverts all classic cocktail knowledge and teachings. A cocktail build that would anger even the most seasoned, veteran mixologist. A cocktail that threatens the sanctity of cocktail culture because of its visceral, punk-rock, rule breaking. A cocktail with uncommon ingredients and an uncommon ratio/build.

*Estimated by AI - may vary

Instructions

Description: The Rebel's Elixir is not just a drink; it's a statement. It throws the rulebook out the window and shatters expectations with its outlandish combination and presentation. Traditional mixology would say this concoction is blasphemous, yet it's meticulously crafted to tease the palate with a symphony of discordant notes that somehow sing in harmony. It's a cocktail for the bold, the brave, and the ones who don't just step outside the box but stomp it flat. Ingredients: - 1 oz Smoked Sea Salt Water - 1 ½ oz Single Malt Scotch - ½ oz Lime Juice, freshly pressed - 1 oz Fermented Pineapple Syrup - ¼ oz Artisanal Soy Sauce - 2 dashes Wasabi Extract - A thin slice of Fresh Ginger Root - A pinch of Crushed Dried Seaweed - 3 oz Craft IPA Beer - Garnish: A small, flaming sprig of Rosemary and a strip of Candied Bacon Type of Glass: Serve in a hollowed-out bell pepper with a slight char on the exterior, standing on a slate coaster. Provide a bamboo straw to sip through. Instructions: 1. Begin by rinsing the hollowed bell pepper with the smoked sea salt water and discard the excess, creating a smoky, briny interior. 2. In a shaker, combine the single malt scotch, lime juice, fermented pineapple syrup, soy sauce, and wasabi extract with ice. 3. Shake vigorously until well-chilled, expressing the aggressive nature of the mix. 4. Strain the mixture into the prepared bell pepper, through a fine-mesh strainer to keep out the ice chips. 5. Carefully place the thin slice of fresh ginger root and a pinch of crushed dried seaweed into the pepper, allowing them to float atop the drink as an aromatic garnish. 6

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