Bring in the fall flavors with a balance of sweet and sour
- 1.5oz 91 Gin (*rose petal infused)
- 1.5oz PNW honey crisp apple cider with macerated rowan berry
- .25oz organic cane sugar
- 4 drops Tri-Blend acid solution
- A touch of saline
- *Dehydrated apple, cinnamon dust
Infuse the 91 Gin with rose petals overnight. Build the cocktail in a mixing glass. Pour into a coupe and garnish with dehydrated apple and cinnamon dust.
Cocktail designed by Estanislado Orona at The Midnight Society, PDX
