Sin-A-Rama
Pommeau, Lillet Blanc, Verjus, Passion Fruit, Orange Bitters
Bartender Natasha David of Nitecap | New York
Yield: 1 cocktail
INGREDIENTS
1½ ounces Lemorton pommeau de Normandie
1 ounce Lillet blanc
½ ounce verjus
1 teaspoon Giffard Crème de Fruits de la Passion
1 dash house orange bitters
Orange twist
METHOD
In a shaker with ice, combine pommeau, Lillet, verjus, passion fruit liqueur, and bitters; stir. Strain into a chilled Nick and Nora glass. Garnish with twist.
Vermouth Blanc, Blanco Tequila, Coconut, Black Pepper Tisane, Salers Gentiane | Bartender David Mor of Lilac Tiger
Rhum Agricole Blanc, Honeydew, Midori, Suze, Lime | Bartender Christian Favier of The Ordinary
Fernet-Branca, Mexican Coke, Basque Aperitivo, Sprite Oleo Saccharum, Lime, Ginger, Angostura Bitters, Mint | Bartender Daniel Dameron of Alley Cat Lounge
Rye Whiskey, Sherry, Horchata Liqueur, Banana Liqueur, Egg, Nutmeg | Bartender Jeremy Owen Barrett of Lemon
Gin, Lime, Poblano Liqueur, Dill Aquavit, Velvet Falernum, Mint | Bartender Agustina Sofo of The Whistler
Fig Leaf-Infused Vodka, Lime, Salted Wildflower Honey, Rose Syrup, Rose Geranium Tincture, Bitters | Bartender Evan Williams of Dalida
Blanco Tequila, Mezcal, Orange Verdita, Lime, Mint | Restaurateurs Christina Chae and Zach Rivera of Golden Years
Rum Milk Punch, Lime Juice, Pineapple Juice, Honey, Mint-Chartreuse Foam | Bartender Tyler MacLellan of Three Dots and a Dash
Tepache, Lemon, Bourbon, Amaro, Smoked Pineapple Eau de Vie, Honey, Angostura Bitters | Bartender Zak McMahon of Lemon
Tequila, Sotol, Raicilla, Manzanilla Sherry, Chamomile, Angostura Orange Bitters | Bartender Katie Weismann of Spoke
Mezcal, Suze, Honey, Grapefruit, Lime, Salted Hibiscus-Grapefruit Foam | Bartender Sammy Faze of Valhalla
Vodka, Rhubarb Cordial, Grapefruit-Cardamom Tea, Amber Vermouth, Italicus, Winter Heath Salt Foam | Bartender Nicole Yarovinsky of Daisies