Of the entire gruesomely-named family of pre-Prohibition era drinks thought to be devoted to rousing oneself in the morning, version no. 2 remains the best-known. A light-spirited relation to the Sidecar, with gin and Lillet in equal proportions to Cointreau, this drink finishes fresh and citrusy, with a hint of herbal complexity from the absinthe. Such a drink is a reasonable choice for eye-opening activities if you heed the warning offered in the 1930 Savoy Cocktail Book: “Four of these taken in swift succession will un-revive the corpse again.”
- 1 ounce gin
- 1 ounce Cointreau
- 1 ounce Lillet, or Cocchi Americano
- 1 ounce lemon juice
- 1 dash absinthe
Garnish: orange or lemon peel
- In a chilled coupe or cocktail glass, add a dash of absinthe. Roll around to coat and discard excess.
- Add all ingredients to a cocktail shaker.
- Add ice and shake until chilled.
- Strain into prepared coupe or cocktail glass.
- Garnish with an orange or lemon peel.