Sinner Lady
Barr Hill Gin, Muscadine-Infused Vermouth, Crème de Cacao, Amaro Nonino, Rose Water
Bartender Kellie Thorn of Empire State South | Atlanta
Yield: 1 cocktail

Adapted by StarChefs | February 2018
INGREDIENTS
1½ ounces Barr Hill gin
1 ounce Muscadine-infused La Quintinye Vermouth Royal
¼ ounce Giffard crème de cacao
¼ ounce Amaro Nonino
2 dashes The Bitter Truth rose water
Lemon peel spiral
METHOD
In a chilled mixing glass, combine all ingredients and stir with ice. Strain into a chilled Nick and Nora glass. Garnish with lemon spiral.
Charred Lemon-Infused Vodka, Chenin Blanc, Domaine Ravignon Floc de Gascogne, Rosemary-Infused Vermouth, Verjus Blanc, Rosemary Liqueur, Peach Liqueur, Pisco, Olive | Bartender Ian Alexander of The Dead Rabbit
White Tea-Infused Soka, Lychee, Lemon, Strawberry, Baijiu, Grapefruit | Bartender Greg Kong of Nomad Tea Parlour
Gin, Sakura Vermouth, Green Tea Umeshu, Cocchi Americano, Verjus Blanc | Bartender Matt Chavez of COQODAQ
Gin, Salted White Tea, Italicus, Cocchi Americano, Yellow Chartreuse, Fino Sherry | Bartender Brandon Thrash of Middle Child Clubhouse
Roku Gin, Blanc Vermouth, Gentian Liqueur, St. Germain, Orange | Bartender Erin Ashford of Holiday
Vodka, Espresso, Cafe d'Oro Coffee Liqueur, House Limoncello, Egg White, Hazelnut Cream | Bartender Eva Suter of L'Oca d'Oro
Coconut Rum, Gold Rum, Overproof Rum, Pineapple, Orange, Guava, Bitters | Bartender Connor Lemcke of Anju
60/40 Fall Martini with Plymouth Gin, Vermouth Blend, Fall Tincture, Citrus Peels | Bartender Michael Clancy of The National
Gin, Amontillado Sherry, Mountain Dew Vinegar, Simple Syrup, Bitters | Bartender Mikey Kilbourne of One Eared Stag