Corpse Reviver #2 – Gin Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">22.5ml gin</li> <li class="ingredients-single-item">22.5ml Cointreau (or triple sec)</li> <li class="ingredients-single-item">22.5ml Lillet Blanc (or Cocchi Americano)</li> <li class="ingredients-single-item">22.5ml fresh lemon juice</li> <li class="ingredients-single-item">5ml absinthe (for rinse)</li> <li class="ingredients-single-item">Orange peel for garnish</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Cocktail shaker</li> <li class="equipment-single-item">Hawthorne strainer</li> <li class="equipment-single-item">Fine mesh strainer</li> <li class="equipment-single-item">Jigger or measuring tool</li> <li class="equipment-single-item">Chilled coupe glass</li> <li class="equipment-single-item">Peeler or small knife (for garnish)</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Place your coupe glass in the freezer for at least 5 minutes to properly chill. A properly chilled glass is essential for maintaining the cocktail's temperature and preventing premature dilution. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Remove the chilled glass and add the absinthe. Swirl it around to coat the entire interior surface of the glass, then discard any excess. This rinse will impart a subtle anise aroma without overwhelming the cocktail. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Fill your cocktail shaker with fresh, cold ice – ideally larger cubes that will chill without diluting too quickly. Add the gin, Cointreau, Lillet Blanc, and fresh lemon juice. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Shake vigorously for 12-15 seconds. The cocktail needs proper dilution and aeration to achieve its signature silky texture and perfect balance of flavors. You'll know it's ready when the shaker becomes frosty on the outside. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Double-strain through both a Hawthorne strainer and fine mesh strainer into your absinthe-rinsed coupe glass. This ensures no ice chips or lemon pulp make it into the final presentation. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Cut a thin piece of orange peel, being careful to avoid the bitter white pith. Hold it skin-side down about 5cm above the cocktail and squeeze gently to express the oils over the surface. You should see a fine mist land on the cocktail's surface. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Run the peel around the rim of the glass to further enhance the aromatic experience, then place it decoratively on the surface or on the rim of the glass. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Serve immediately while the cocktail is perfectly chilled. As Harry Craddock noted in the Savoy Cocktail Book: "Four of these taken in swift succession will unrevive the corpse again." </li> </ol>