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Cocktail of the Week: Corsican Reviver from Bar Taglio

Sure, a glass of wine or a beer is a nice way to unwind – but every now and then you deserve a happy hour that’s a little more...hmmm. What’s the word? Refined! Each week we'll share a cocktail recipe from local bartenders and mixologists, just in time for Happy Hour. Enjoy, and please drink responsibly.

The Corsican Reviver is a riff on the classic Corpse Reviver #2 - a gin-based cocktail featuring Lillet Blanc, orange liqueur, a little absinthe, and lemon juice. Created by Alexandra Stang, GM of Brendan McGill’s Bar Taglio and Beverage Director of the Hitchcock Restaurants Group, this drink leans more heavily on Mattei Cap Corse Quinquina Blanc (a fortified wine related to vermouth and flavored with various botanicals like orange and cinchona bark) and switched up a couple other elements, making this cocktail a little lower in alcohol.

Ingredients

  • 1.5oz Mattei Cap Corse Quinquina Blanc (made in Corsica “Corse” is the French way to say Corsica)
  • .5oz gin
  • .5oz dry curaƧao (Alex recommends Pierre Ferrand)
  • .25oz each fresh lemon juice & fresh grapefruit juice, put through a fine mesh strainer (like a tea strainer) to remove the pulp.
  • 2 dashes Peychaud’s bitters

Directions

  1. Add all ingredients to a mixing tin
  2. Top with ice, cap with the other half of the mixing tin
  3. Shake vigorously — 30 shakes
  4. Strain into a cocktail glass and enjoy!

It’s also a great option for a punch bowl or an afternoon on the boat, just multiply all portions x10, add all to a pitcher or bowl with some ice, give it a stir and enjoy out of tumbler glasses with ice cubes.

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