2 oz Gin, St. George Dry Rye
1 oz Aromatized wine, Lillet Rouge
1⁄4 oz Cinnamon syrup (Saigon)
10 dr Hellfire Habanero Shrub, Bittermens
1 ds Absinthe (mist, as garnish)
1 twst Lemon peel (as garnish, soaked in rose water)
1 ds Rose water (for soaking)
Instructions

Stir, strain, up, mist (optionally flamed), garnish with rose water-soaked lemon peel.

Cocktail summary
Created by
Flinn Pomeroy, The Patterson House, Nashville, TN
Year
2013
Is an
authentic recipe
Curator
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Average
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