Difference between revisions of "Corpse Reviver No. 2"
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Garnish with an orange peel.<br> | Garnish with an orange peel.<br> | ||
Serve and enjoy!<br> | Serve and enjoy!<br> | ||
| + | <br> | ||
| + | Notes: | ||
| + | Mixing suggestion with Ransom dry vermouth... | ||
| + | “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.” | ||
Revision as of 19:05, 3 March 2019
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 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.”
