Before craft cocktails were fairly easy to come by, I made them at home but couldn’t get them out too often. This was a problem, because I had elevated my palate and couldn’t choke down drinks made with pre-made mixes. Even if the bar had some fresh ingredients on hand, few bartenders knew any crafty recipes. The only thing I could think of was to find really good classic cocktails that were still being ordered, taught and served. Two such drinks saved me from wasting time and calories on a drink I did not enjoy: the East Side (I’ll get to that in another recipe!) and the Corpse Reviver No. 2. The latter must have been a hangover cure used by bartenders because most of them knew how to make it and it always hit the spot. It wasn’t just for breakfast anymore, and now with zombies all the rage, it’s a fantastic pick for Halloween!
1 ounce dry gin
Hendricks or Plymouth will work great in this.
1 ounce Cointreau
You could use blue curaçao to color it but it might not taste as good. Curaçao, triple sec and Cointreau can be used (cautiously) as substitutes for each other. Cointreau is by far the highest quality of that trio but other good substitutes are Dry Curaçao and Grand Marnier, though Grand Marnier runs a bit sweet for my taste.
1 ounce Lillet Blanc
Don't panic. If you don't have any on hand use a good dry vermouth. Dolin's is my go-to dry vermouth, but anything will do--zombies aren't picky.
1 ounce fresh lemon juice
Well--a little picky...the lemon juice must be fresh!!
2 dashes Absinthe
Or partis (whatever that is)
Put a Nick & Nora or similar glass in the freezer.
Combine all ingredients with ice and shake thoroughly until very cold.
*For a truly hilarious Halloween garnish, stuff a couple of peeled lychees with blueberries, spear with a toothpick and lay across the glass for a comical living dead look!
Strain chilled cocktail into cold glass. Garnish with lemon or orange twist or Luxardo cherry if desired.