The Alchemic Fig

Name: The Alchemic Fig
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 1.5 oz Christian Brothers VSOP Brandy; 0.25 oz Fig Syrup; 0.25 oz Fernet Branca; 0.5 oz Green Chartreuse Liqueur; 0.5 oz Islay Single Malt Scotch Whisky; 0.5 oz Cinnamon Bourbon; 2 dashes Roasted Carrot Bitters; null Absinthe rinse

Complex cocktail with brandy, chartreuse, scotch, fig syrup, and more

AI Cocktail Info

Serving : 1 cocktail

ABV

27%*

Calories

231*

Net Carbs

8g*

Ingredients:

Christian Brothers VSOP Brandy

Fig Syrup

Fernet Branca

Green Chartreuse Liqueur

Islay Single Malt Scotch Whisky

Cinnamon Bourbon

Roasted Carrot Bitters

Absinthe rinse

AI Request:Create a unique, innovative, complex cocktail with Christian Brothers VSOP brandy, 0.25 oz fig syrup, 0.25 oz Fernet branca, and an absinthe rinse without toasted pecan bitters and without mole bitters. using only a subset of the following ingredients espadin-cuishe mezcal sarsaparilla bitters islay single malt scotch whisky roasted carrot bitters bourbon whiskey orange bitters green chartreuse liqueur strega liqueur aperol cinnamon bourbon velvet falernum cherry heering liqueur ginjinha grenadine orgeat ...

*Estimated by AI - may vary

Instructions

Description: This unique, complex cocktail merges the rich depth of Christian Brothers VSOP brandy with the herbal intensity of green chartreuse and the smoky complexity of Islay single malt scotch. A touch of fig syrup and Fernet Branca add layers of sweetness and bitterness, while an absinthe rinse provides an aromatic, almost mystical quality. Balanced with the spice of cinnamon bourbon and the warmth of roasted carrot bitters, this drink promises an exceptional tasting experience. Ingredients: - 1.5 oz Christian Brothers VSOP Brandy - 0.25 oz Fig Syrup - 0.25 oz Fernet Branca - 0.5 oz Green Chartreuse Liqueur - 0.5 oz Islay Single Malt Scotch Whisky - 0.5 oz Cinnamon Bourbon - 2 dashes Roasted Carrot Bitters - Absinthe rinse Instructions: 1. Rinse a coupe glass with absinthe and set aside. 2. In a mixing glass filled with ice, combine the brandy, fig syrup, Fernet Branca, green chartreuse, Islay single malt scotch, and cinnamon bourbon. 3. Add the roasted carrot bitters and stir well until the mixture is well-chilled. 4. Strain the mixed ingredients into the absinthe-rinsed coupe glass. 5. Garnish with a twist of lemon for aromatic essence to balance the complex flavors. Serve in: Coupe Glass

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