Marquette
This cocktail is a riff on the classic gin-based brunch cocktail called a Corpse Reviver #2. Mom’s rules say that it’s totally appropriate to have tequila with brunch, especially when it’s part of this easy-drinking, light and bright cocktail.
The slightly peppery nature of Herradura Blanco balances the flowery Cocchi Rosa and sweet Orange Crema. The absinthe rinse on the glass is designed to hit you on the nose, and not in the tastebuds, so don’t be afraid; it complements the peppery tequila!
Recipe:
- ¾ oz Herradura Blanco tequila
- ¾ oz Cocchi Rosa vermouth
- ¾ oz lemon
- ¾ oz Tattersall Orange Crema
- ¼ oz simple syrup
- 1 eye-dropper Bittercube Jamaican #2 bitters
Instructions:
Rinse a cocktail (coupe) glass with absinthe. Combine all ingredients in a shaker tin, and shake over ice. Strain into rinsed glass, and garnish with an edible flower.
Bittercube Bitters can be found in nearly every liquor store, and online at bittercube.com.
Their cocktail creations are on bar menus around town, including Scena Tavern and Eat Street Social, in Minneapolis, and in the forthcoming café from Restaurant Alma.