Summer Ember

Name: Summer Ember
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 1 oz Reposado Tequila; 1 oz Espadin-Barril Mezcal; 0.5 oz Watermelon Liqueur; 3 dashes Thai Curry Bitters; 3 dashes Smoked Chili Bitters; 0.25 oz Brown Sugar Simple Syrup; 1 dash Peychaud's Bitters; 1 small pinch Smoked Sea Salt Bitters

Balanced mezcal cocktail with Thai spices and watermelon sweetness

AI Cocktail Info

Serving : 1 cocktail

ABV

approximately 30%*

Calories

160*

Net Carbs

6g*

Ingredients:

Reposado Tequila

Espadin-Barril Mezcal

Watermelon Liqueur

Thai Curry Bitters

Smoked Chili Bitters

Brown Sugar Simple Syrup

Peychaud's Bitters

Smoked Sea Salt Bitters

AI Request:Create a unique, innovative, complex cocktail with a split base of reposado tequila and espadin-barril mezcal including watermelon liqueur, Thai curry bitters, and smoked chili bitters without toasted pecan bitters. using only a subset of the following ingredients peychaud's bitters bourbon whiskey worcestershire sauce southern tier pumking coffee and cream pumpkin liqueur chocolate bitters silver tequila xtabentún cassis liqueur gin smoked sea salt bitters caramel liqueur mango thai chili bitters thai cu...

*Estimated by AI - may vary

Instructions

An adventurous concoction that balances the smokiness of mezcal with the warmth of Thai spices and a refreshing splash of watermelon, the Summer Ember is a cocktail that thrives on contrasts. Smooth reposado tequila and complex espadin-barril mezcal form the split base, while watermelon liqueur adds a hint of sweetness. The flavors are elevated by Thai curry bitters and smoked chili bitters, creating an unparalleled sensory experience. Ingredients: - 1 oz Reposado Tequila - 1 oz Espadin-Barril Mezcal - 0.5 oz Watermelon Liqueur - 3 dashes Thai Curry Bitters - 3 dashes Smoked Chili Bitters - 0.25 oz Brown Sugar Simple Syrup - 1 dash Peychaud's Bitters - 1 small pinch Smoked Sea Salt Bitters Method: 1. In a mixing glass, combine the reposado tequila, espadin-barril mezcal, watermelon liqueur, brown sugar simple syrup, Thai curry bitters, smoked chili bitters, and Peychaud's bitters. 2. Add ice and stir until well-chilled. 3. Strain into a chilled rocks glass over a large ice cube. 4. Add a small pinch of smoked sea salt bitters on top for an extra layer of smoky flavor. Garnish: - Dehydrated watermelon slice and a small sprig of fresh cilantro. Glassware: - Rocks Glass Indulge in the Summer Ember and let your palate dance through a symphony of flavors.

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