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.
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
Mint sprig for garnish
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.
Cocktail shaker and strainer
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 2g||6%|
|Total Sugars 12g|
|Vitamin C 12mg||59%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|