Tropic Depths Elixir

Name: Tropic Depths Elixir
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 1 oz Rye Whiskey; 1 oz Smith and Cross Jamaican Rum; 0.5 oz Benedictine DOM; 0.5 oz Heirloom Pineapple Amaro; 2 dashes Pineapple Clove Bitters; 1 dash Blackstrap Bitters; 0.25 oz Bergamot Syrup

Complex modern cocktail with rye whiskey and Jamaican rum

AI Cocktail Info

Serving : 1 cocktail

ABV

29%*

Calories

210*

Net Carbs

10g*

Ingredients:

Rye Whiskey

Smith and Cross Jamaican Rum

Benedictine DOM

Heirloom Pineapple Amaro

Pineapple Clove Bitters

Blackstrap Bitters

Bergamot Syrup

AI Request:Create a unique, complex, modern stirred cocktail featuring equal parts straight rye whiskey and Smith and Cross Jamaican rum including Benedictine DOM, pineapple amaro, pineapple clove bitters, blackstrap bitters, and bergamot syrup. using only a subset of the following ingredients kola syrup honey syrup watermelon liqueur cherry heering liqueur lime juice reposado rye dry gin mr. black coffee liqueur absinthe worcestershire sauce sloe gin coffee cherry bitters cardamom bitters creme de violette cocchi a...

*Estimated by AI - may vary

Instructions

Description: Dive into this complex and modern cocktail, where the robust flavors of rye whiskey and Smith and Cross Jamaican rum meet the herbal sweetness of Benedictine DOM. Explore a tropical undertone with heirloom pineapple amaro and a touch of pineapple clove bitters, grounded by a subtle hint of blackstrap bitters. Rounded off with a bright, citrusy note of bergamot syrup, this stirred cocktail promises an evocative journey. Serve it in a chilled coupe glass. Ingredients: - 1 oz Rye Whiskey - 1 oz Smith and Cross Jamaican Rum - 0.5 oz Benedictine DOM - 0.5 oz Heirloom Pineapple Amaro - 2 dashes Pineapple Clove Bitters - 1 dash Blackstrap Bitters - 0.25 oz Bergamot Syrup Glass: Coupe Glass Instructions: 1. Combine the rye whiskey, Smith and Cross Jamaican rum, Benedictine DOM, heirloom pineapple amaro, pineapple clove bitters, blackstrap bitters, and bergamot syrup in a mixing glass filled with ice. 2. Stir the mixture until well-chilled. 3. Strain into a chilled coupe glass. 4. Garnish with a spritz of bergamot peel over the top for added aroma. 5. Serve and enjoy!

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