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The Corpse Reviver No. 2

kept byDAPHNE
recipe byfeastmagazine.com
Notes: 

“The business of agitating the liver and stirring the senses into function begins early in the day.” –Lucius Beebe, author, The Stork Club Bar Book (1946)

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Ingredients: 

1 oz gin
1 oz Cointreau
1 oz Lillet Blanc
1 oz lemon juice
3 drops absinthe
ice
1 cherry (for garnish)


 

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