Perhaps you've had a Corpse Reviver #2, which brings together gin and curaçao, Lillet blanc, and lemon, with a dash of absinthe. Here's a variation from Peels restaurant in NYC that uses bourbon instead of gin, and it's delicious. Pierre Ferrand's dry curaçao is great here, but you could substitute Cointreau if you have it on hand.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
- 3/4 ounce Elijah Craig Bourbon
- 3/4 ounce Pierre Ferrand Curaçao
- 3/4 ounce fresh juice from 1 lemon
- 3/4 ounce Lillet Blanc
- Garnish: mint sprig
Fill a cocktail shaker with ice. Add bourbon, curacao, lemon juice, and Lillet Blanc. Shake until well chilled, about 15 seconds.
Strain into a chilled coupe and garnish with mint sprig.