Tropical Twilight

Name: Tropical Twilight
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 1 oz Smith and Cross Jamaican Rum; 1 oz Mango Mezcal; 0.5 oz Benedictine DOM; 0.5 oz Cocchi Americano; 0.25 oz Cynar 70; 0.5 oz Hot Honey Syrup; 2 dashes Mole Bitters; null Garnish: Candied Ginger and a twist of Orange Peel

Tropical Twilight cocktail with Jamaican Rum and Mezcal

AI Cocktail Info

Serving : 1 cocktail

ABV

25%*

Calories

213*

Net Carbs

13g*

Ingredients:

Smith and Cross Jamaican Rum

Garnish: Candied Ginger and a twist of Orange Peel

AI Request:Create a unique, complex, spirit-forward cocktail featuring equal parts Smith and Cross Jamaican rum and mango mezcal including Benedictine DOM, cocchi americano, and hot honey syrup. using only a subset of the following ingredients orange bitters cranberry bitters cynar 70 powers gold label irish whiskey candied ginger cardamom bitters simple syrup dough ball cookie dough whiskey tawny port banana hickory nut bitters benedictine dom senza maeso hybrid spirit key lime juice creme de banana cognac peach sy...

*Estimated by AI - may vary

Instructions

Description: Tropical Twilight is a captivating blend of island warmth and mezcal mystique, with a touch of herbal intrigue and a hint of spice. This cocktail layers the rich depth of Smith and Cross Jamaican Rum with the tropical allure of mango mezcal, balanced by the aromatic sweetness of Benedictine DOM. Cocchi Americano adds a refreshing bite while a subtle kick from hot honey syrup tantalizes your taste buds. Perfectly complemented by the complexity of Cynar 70 and a dash of mole bitters, this drink is served in a coupe glass, ensuring a sophisticated presentation. Ingredients: - 1 oz Smith and Cross Jamaican Rum - 1 oz Mango Mezcal - 0.5 oz Benedictine DOM - 0.5 oz Cocchi Americano - 0.25 oz Cynar 70 - 0.5 oz Hot Honey Syrup - 2 dashes Mole Bitters - Garnish: Candied Ginger and a twist of Orange Peel Instructions: 1. Combine all ingredients in a cocktail shaker with ice. 2. Shake vigorously until well-chilled. 3. Double strain into a chilled coupe glass. 4. Garnish with candied ginger and a twist of orange peel. Serve in a coupe glass.

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