Velvet Midnight

Name: Velvet Midnight
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: null absinthe rinse; 2 oz 2 oz aged rum; 0.75 oz 075 oz sweet vermouth; 0.5 oz 05 oz chambord black raspberry liqueur; 0.25 oz 025 oz simple syrup; 1 1 egg white; 2 dashes 2 dashes peychauds bitters; null edible gold leaf for garnish optional; null freshly grated nutmeg for garnish optional

A mesmerizing cocktail with absinthe, rum, vermouth, and more

AI Cocktail Info

Serving : 1 cocktail

ABV

Unknown*

Calories

Unknown*

Net Carbs

Unknown*

Ingredients:

absinthe rinse

2 oz aged rum

075 oz sweet vermouth

05 oz chambord black raspberry liqueur

025 oz simple syrup

1 egg white

2 dashes peychauds bitters

edible gold leaf for garnish optional

freshly grated nutmeg for garnish optional

AI Request:unique cocktail with absinthe rinse. No gin. No orange juice

*Estimated by AI - may vary

Instructions

Description: The Velvet Midnight is a mesmerizing cocktail that offers a nuanced dance of flavors suitable for a sophisticated evening. This cocktail harmonizes the boldness of absinthe with the smoothness of aged rum and the bittersweet charm of vermouth, creating an intriguing blend that's both complex and delightfully palatable. A hint of black raspberry adds depth, while the egg white provides a luxurious texture that ties the entire experience together with a silken finish. It's served in a chilled coupe glass, making it as elegant to the eye as it is indulgent to the palate. Ingredients: - Absinthe rinse - 2 oz Aged Rum - 0.75 oz Sweet Vermouth - 0.5 oz Chambord (black raspberry liqueur) - 0.25 oz Simple Syrup - 1 Egg White - 2 dashes Peychaud's Bitters - Edible Gold Leaf (for garnish, optional) - Freshly grated nutmeg (for garnish, optional) Glass: - Coupe Instructions: 1. Begin by chilling a coupe glass in the freezer. 2. Pour a small amount of absinthe into the chilled coupe glass, swirling it around to coat the interior of the glass. Discard the excess absinthe. 3. In a cocktail shaker without ice, combine the aged rum, sweet vermouth, Chambord, simple syrup, egg white, and Peychaud's bitters. 4. Dry shake (shake without ice) vigorously for about 15 seconds to emulsify the egg white and create a frothy texture. 5. Add ice to the shaker and shake again vigorously until well-chilled. 6. Double-strain the mixture into the prepared absinthe-rinsed coupe glass to ensure a smooth consistency without ice chips. 7. For an extra touch of opulence, carefully place a small piece of edible gold leaf on the foam, and grate a whisper of fresh nutmeg over the top. 8. Serve immediately and enjoy the luxurious Velvet Midnight.

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