Last night, the Boulevardier. Tonight, the Corpse Reviver No. 2. My life is good.
Last night I was with my friends Lauren, Jim, Oscar, and Leo. Jim’s perfect Boulevardier was a surprisingly good fit with burritos and chips. Oscar, who is seven, led us through the first game of Life I’ve played since I was less than ten years older than he is now. I ended up a police officer making $40,000 a year. I was in a straight relationship and we lived, without children, in a cool looking mobile home. It was a very different life for me and that Boulevardier helped me adjust to the change. The Boulevardier is the bourbon version of that classic wonder The Negroni. Booze aside, Jim won the game, Oscar came in second, Lauren took the bronze, and I – well – I enjoyed my drink.
Boulevardier: 1.5 ounces bourbon (Jim used Breaking & Entering), 1 ounce sweet vermouth, 1 ounce Campari, lemon peel twist. Fill a mixing glass halfway with ice. Add the bourbon, vermouth, and Campari. Stir vigorously, strain into a chilled cocktail glass, garnish with the lemon peel twist, and enjoy!
Earlier this evening, our friends Brigitt and Jeff treated us to a fresh, delicious, feast along with our friends Nina, Kirk, and Ruby. Brigitt was my boss long ago and the best manager I’ve ever had (no easy task; thank you Brigitt). I worked professionally with Nina before she and Kirk married and now I work with Kirk — two colleagues in one couple! Anyhow, excited for this gathering, I offered to bring cocktail fixings. Kirk requested the Corpse Reviver No. 2 about which he had just been reading. While I’d experienced this drink at a bar or two some time ago, I’d never prepared it myself. My husband purchased our first ever bottle of Lillet Blanc and scared up some lemons. I found the drink fun to make and it was a crowd pleaser. The Absinthe rinse adds such a nice scent to this flavorful “cure for the hangover.” (It was everyone’s first drink of the night, so we can’t speak to the hangover tale.)
Corpse Reviver No. 2: .75 oz. gin (I used Beefeater), .75 oz. Cointreau, .75 oz. Lillet Blanc, and .75 oz. lemon juice. Shake well with ice and strain into a chilled, Absinthe-rinsed coupe.