The Demons We Dine On | Barrel-Aged Floral Gin Cocktail with Stranahan's Blue Peak & Averna

Discover the "The Demons We Dine On", a cocktail created by Margie Muto at BurnDown. I knew I wanted a base of Stranahan's Blue Peak due to its rich flavor profile that isn't overwhelming. I thought it would age well but also pair nicely with a soft floral gin. I love adding an amaro to cocktails for some depth and a touch of sweetness, so I chose Averna. Finally, I added some coffee beans to the barrel to compliment the notes of coffee in Averna, but also just because I thought it would be fun to see what happened! I've worked in the restaurant industry my whole life, but over the last 5 years I've become infatuated with cocktails. I love collaborating with others to create thoughtful, interesting drinks for guests to enjoy, often playing off tastes and memories that have shaped me over the years. Bartender: Margie Muto Restaurant: BurnDown Recipe: The Demons We Dine On 1.5 oz Stranahan's Blue Peak .75 oz Spring 44 gin .5 oz Averna .25 oz Amaro Nonino 2 dashes Orange Bitters 2 dashes Black Walnut Bitters Garnish: Orange Peel