James Bolt’s Corpse Reviver No. 2

James Bolt, The Gin Joint | Charleston, SC

Third place in our recent blind tasting went to James Bolt of The Gin Joint in Charleston, South Carolina. Bolt went for the standard equal parts ratio, choosing Big Gin from Washington State as his spirit, Leopold Bros. as his absinthe, and, in an unusual move, Cointreau Noir, a blend of Cointreau and Cognac, for the liqueur. Like the Death & Co. drink, it was regarded as an upstanding representation of the cocktail.

Ingredients

Serving: 1

  • 1 ounce gin, preferably Big Gin
  • 1 ounce gin, preferably Big Gin
  • 1 ounce Lillet Blanc
  • 1 ounce Lillet Blanc
  • 1 ounce Cointreau Noir
  • 1 ounce Cointreau Noir
  • 1 ounce lemon juice
  • 1 ounce lemon juice
  • 3 to 4 dashes absinthe, preferably Leopold Bros. Absinthe Verte
  • 3 to 4 dashes absinthe, preferably Leopold Bros. Absinthe Verte

Garnish: expressed lemon peel

Directions
  1. Combine all ingredients in a mixing tin and shake hard with ice for 5 to 7 seconds.
  2. Double strain into a chilled coupe or cocktail glass.
  3. Garnish with an expressed lemon peel then discard.

Tagged: absinthe, cointreau noir

Drink with us.

Get our freshest features and recipes weekly.