Back in 2007, Jacob Briars introduced this cheeky homage to the Corpse Reviver No. 2 with blue curaçao instead of Cointreau. “It tastes broadly and very much like a classic cocktail from the 1920s and ’30s—it just happens to be blue,” Briars says. He usually reaches for a blue bottle of Bombay Sapphire gin to seal the deal.
1 oz. gin
1 oz. Lillet Blanc (or Cocchi Americano)
1 oz. blue curaçao
1 oz. fresh lemon juice
1 dash absinthe
Tools: shaker, strainer, fine strainer
Garnish: lemon peel
Shake ingredients with ice to chill, then fine strain into a chilled coupe. Garnish.
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