Difference between revisions of "Corpse Reviver No. 2"
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| + | ← [[cocktails]]<br> | ||
| + | From the bar of Alicia Wingren<br> | ||
1 ounce gin<br> | 1 ounce gin<br> | ||
| − | 1 ounce Lillet Blanc (or Cocchi Americano, dry vermouth)<br> | + | 1 ounce Lillet Blanc (or Cocchi Americano, dry vermouth) Alicia likes Cocchi Americano<br> |
1 ounce lemon juice (fresh squeezed)<br> | 1 ounce lemon juice (fresh squeezed)<br> | ||
1 ounce orange liqueur (Cointreau)<br> | 1 ounce orange liqueur (Cointreau)<br> | ||
| + | dash absinthe<br> | ||
| + | '''or''' Peychaud's bitters we like [http://scrappysbitters.com/product/orleans-bitters/ these]<br> | ||
| + | <br> | ||
Garnish: orange peel<br> | Garnish: orange peel<br> | ||
| + | |||
| + | Gather the ingredients.<br> | ||
| + | Rinse a chilled cocktail glass with absinthe and toss the excess.<br> | ||
| + | Pour the remaining ingredients into a cocktail shaker filled with ice.<br> | ||
| + | Shake well.<br> | ||
| + | Strain into the rinsed glass.<br> | ||
| + | Garnish with an orange peel.<br> | ||
| + | Serve and enjoy!<br> | ||
| + | <br> | ||
| + | Notes:<br> | ||
| + | Mixing suggestion with Ransom dry vermouth from [https://www.oregonlive.com//foodday/2014/01/wine_notes_new_crop_of_homegro.html this article]...<br> | ||
| + | “From a bartending perspective, this was Vickery's favorite of the light vermouths for its versatility. He suggested using it in a Glasgow (a Scotch-vermouth cocktail) or in place of Lillet and Absinthe in a Corpse Reviver #2.”<br> | ||
| + | |||
| + | <br> | ||
| + | 26 May 2019<br> | ||
| + | Made with rinse of Meletti and Ransom Dry gin. Alicia loved this combo! Erik enjoyed Mephisto and Ransom. | ||
Latest revision as of 21:23, 18 June 2019
← cocktails
From the bar of Alicia Wingren
1 ounce gin
1 ounce Lillet Blanc (or Cocchi Americano, dry vermouth) Alicia likes Cocchi Americano
1 ounce lemon juice (fresh squeezed)
1 ounce orange liqueur (Cointreau)
dash absinthe
or Peychaud's bitters we like these
Garnish: orange peel
Gather the ingredients.
Rinse a chilled cocktail glass with absinthe and toss the excess.
Pour the remaining ingredients into a cocktail shaker filled with ice.
Shake well.
Strain into the rinsed glass.
Garnish with an orange peel.
Serve and enjoy!
Notes:
Mixing suggestion with Ransom dry vermouth from this article...
“From a bartending perspective, this was Vickery's favorite of the light vermouths for its versatility. He suggested using it in a Glasgow (a Scotch-vermouth cocktail) or in place of Lillet and Absinthe in a Corpse Reviver #2.”
26 May 2019
Made with rinse of Meletti and Ransom Dry gin. Alicia loved this combo! Erik enjoyed Mephisto and Ransom.
