Smoky Enigma

Name: Smoky Enigma
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 1.5 oz Espadin-barril mezcal; 0.75 oz Benedictine DOM; 0.25 oz Chipotle pineapple syrup; 2 dashes Cardamom bitters; 2 dashes Sarsaparilla bitters; 1 dash Angostura bitters

Smoky Enigma cocktail with mezcal and herbal complexity

AI Cocktail Info

Serving 1 cocktail

ABV

approximately 28%*

Calories

180*

Net Carbs

10g*

Ingredients

Espadin-barril mezcal Benedictine DOM Chipotle pineapple syrup Cardamom bitters Sarsaparilla bitters Angostura bitters

AI Request

Create a complex, unique, innovative cocktail with espadin-barril mezcal, Benedictine DOM, and 0.25 oz chipotle pineapple syrup. using only a subset of the following ingredients fernet-branca cardamom bitters strega liqueur black lemon bitters chambord raspberry liqueur mr. black coffee liqueur sarsaparilla bitters espadin-cuishe mezcal kraken dark spiced rum gin aperol habanero lime bitters high rye bourbon orange bitters rye whiskey amaro montenegro thai curry bitters st germain elderflower liqueur simp...

* Estimated by AI. Values may vary.

Method

Instructions

Description: Discover the mysterious depth of the Smoky Enigma, a sophisticated cocktail blending the smoky allure of espadin-barril mezcal with the herbal complexity of Benedictine DOM. The hint of chipotle pineapple syrup introduces a mild spicy sweetness, while cardamom bitters and sarsaparilla bitters add layers of aromatic nuances. Finished with a touch of Angostura bitters, this drink is a revelation in a glass, offering an unexpected yet harmonious symphony of flavors. Ingredients: - 1.5 oz Espadin-barril mezcal - 0.75 oz Benedictine DOM - 0.25 oz Chipotle pineapple syrup - 2 dashes Cardamom bitters - 2 dashes Sarsaparilla bitters - 1 dash Angostura bitters Instructions: 1. Fill a mixing glass with ice. 2. Add the espadin-barril mezcal, Benedictine DOM, chipotle pineapple syrup, cardamom bitters, sarsaparilla bitters, and Angostura bitters to the mixing glass. 3. Stir well until the mixture is thoroughly chilled. 4. Strain into a chilled coupe glass. 5. Garnish with a thin slice of dried pineapple and a small sliver of smoked sea salt on the rim. Serve in: Coupe glass

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