Spiced Orchard Elixir

Name: Spiced Orchard Elixir
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 1.5 oz Rye Whiskey; 0.25 oz Ginger Liqueur; 0.25 oz Hot Honey Syrup; 0.25 oz Tawny Port; 2 dashes Toasted Pecan Bitters; 1 dash Persimmon Ginger Bitters; Pinch Smoked Sea Salt

Sophisticated cocktail with rye whiskey, ginger liqueur, and hot honey

AI Cocktail Info

Serving : 1 cocktail

ABV

25%*

Calories

170*

Net Carbs

6g*

Ingredients:

Toasted Pecan Bitters

Persimmon Ginger Bitters

Smoked Sea Salt

AI Request:Create a modern, complex, slightly-sweet cocktail with rye whiskey,.25 oz ginger liqueur and .25 oz hot honey syrup using only a subset of the following ingredients tawny port kahlua coffee liqueur cassis liqueur tepeztate mezcal overproof rum smoked sea salt bitters honey rhum agricole toasted pecan bitters sarsaparilla bitters irish cream liqueur absinthe simple syrup gin raft aromatic bitters cherry heering liqueur banana hickory nut bitters silver tequila calvados apple brandy kraken dark spiced rum t...

*Estimated by AI - may vary

Instructions

**Description**: The Spiced Orchard Elixir is a sophisticated, slightly-sweet cocktail that marries the robust flavors of rye whiskey with the warming kick of ginger liqueur and hot honey syrup. Enhanced by the nutty depth of toasted pecan bitters and the subtle smokiness of smoked sea salt, this drink is rounded out with a touch of persimmon ginger bitters for an added layer of complexity. Perfect for sipping by the fire or as a standout choice for an upscale evening. **Ingredients**: - 1.5 oz Rye Whiskey - 0.25 oz Ginger Liqueur - 0.25 oz Hot Honey Syrup - 0.25 oz Tawny Port - 2 dashes Toasted Pecan Bitters - 1 dash Persimmon Ginger Bitters - Pinch of Smoked Sea Salt **Garnish**: A thin slice of dried persimmon and a sprig of fresh thyme. **Glassware**: Rocks Glass **Instructions**: 1. Fill a mixing glass with ice and add the rye whiskey, ginger liqueur, hot honey syrup, and tawny port. 2. Add the toasted pecan bitters and persimmon ginger bitters. 3. Stir thoroughly until well-chilled. 4. Strain into a rocks glass filled with a large ice cube. 5. Add a pinch of smoked sea salt on top for a slight smokiness. 6. Garnish with a thin slice of dried persimmon and a sprig of fresh thyme. 7. Serve and enjoy the complex layers of flavor.

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