Corpse Reviver #2

Spirit:  1 oz Gin

Sweetener:  1 oz Lillet, 1 oz Orange Liqueur

Bitter/Acid:  1 oz Lemon Juice, Dash of Absinthe, Zest of Orange

Garnish:  Orange Peel

Preparation:  Combine ingredients in a mixing glass.  Pour ingredients into an ice-filled shaker.  Shake for 10 seconds.  Strain into cocktail glass.  Add zest of orange and garnish with orange peel.

This is a classic cocktail that is attributed to Harry Craddock, author of The Savoy Cocktail Book.  I obtained this version of the recipe from Imbibe Magazine.

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Little Italy

Spirit:  2 oz. Rye Whiskey

Sweetener:  .75 oz Sweet Vermouth (Antico Formula Carpano)

Bitter/Acid:  .5 oz Cynar

Preparation:  Combine the ingredients in an ice-filled mixing glass.  Stir 20 seconds.  Strain into a cocktail glass.

Garnish:  Maraschino cherry & Orange zest.

This recipe is attributed to Audrey Saunders of Pegu Club in New York City.  I found it online through the web blog cocktalia.com.  It’s a good variation on a Manhattan that substitutes Cynar for the Angostura bitters.