Desert Nightfall

Name: Desert Nightfall
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 1 oz sotol; 1 oz dark rum; 0.5 oz Suze; 0.25 oz maple syrup; 0.75 oz pomegranate juice; 0.25 oz Amaro Montenegro; 2 dashes Peychaud's bitters; for garnish Orange peel

Created By: @BarJaime

Sophisticated blend of sotol, rum, Suze, maple syrup, and more

AI Cocktail Info

Serving : 1 cocktail

ABV

22%*

Calories

190*

Net Carbs

11g*

Ingredients:

AI Request:a well balanced cocktail with sotol and dark rum as base spirits using only a subset of the following ingredients suze red wine blackberries sweet vermouth absinthe orange curacao orange peel dry white wine bourbon whiskey vermouth bianco secco velvet falernum lemon peel ginger ale dr pepper dehydrated lime wheel rye whiskey amaro montenegro luxardo maraschino liqueur lime juice maple syrup irish whiskey creme de cassis pomegranate juice rose water dry vermouth vodka agave syrup tequila blanco tawny port o...

*Estimated by AI - may vary

Instructions

Description: Experience a sophisticated blend of flavors with the Desert Nightfall, a cocktail that marries the earthy character of sotol with the rich depth of dark rum. The subtle bitterness from Suze and the warm sweetness of maple syrup are effortlessly complemented by the citrus notes of orange peel. This concoction finds balance with the fruity essence of pomegranate juice and the aromatic complexity of Amaro Montenegro. A dash of Peychaud's bitters rounds out this sunset-hued drink, creating a luxurious, well-balanced cocktail that is as intriguing as a desert under the stars. Ingredients: - 1 oz sotol - 1 oz dark rum - 0.5 oz Suze - 0.25 oz maple syrup - 0.75 oz pomegranate juice - 0.25 oz Amaro Montenegro - 2 dashes Peychaud's bitters - Orange peel for garnish Instructions: 1. Add sotol, dark rum, Suze, maple syrup, pomegranate juice, and Amaro Montenegro to a shaker with ice. 2. Shake well until chilled. 3. Strain into a chilled coupe glass. 4. Add two dashes of Peychaud's bitters on top. 5. Express the oils from an orange peel over the drink and use it as garnish. Glass: Coupe glass

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