corpse reviver 2 on a sunday


We woke late in the morning, moseying into the kitchen to fry smoked bacon slices picked up at Deck Family Farm during Saturday Market the day before, and scramble some locally laid eggs with fresh basil and white cheddar. After a night shared celebrating a friend’s visit from Florida, we needed a classic “hair of the dog” brunchy refresher. This seemed especially appropriate…


corpse reviver 2

3/4 ounce Gin

3/4 ounce fresh squeezed organic lemon juice

3/4 ounce Cointreau

3/4 ounce Cocchi Americano (an aperitif wine)

Absinthe rinse

fresh ice

Chill a coupe glass in the freezer. Remove and pour a dash of absinthe into the glass. Swirl the liquid around to coat the bowl of the coupe and then pour out (into your mouth). Mix all other ingredients together in a shaker with fresh ice and shake well. Double strain with a Boston strainer and a mesh strainer into the glass to catch any lemon pulp. I am a pulp fiend, but this is neither the time nor the place! Drink. Feel better.


Share on FacebookPin on PinterestTweet about this on Twitter

Comments are closed.

Post Navigation