Corpse Reviver and Crab Gratin - Shem Blum & Chef Daniel Causgrove

By Billy Harris

For cocktail hour at the James Beard House, Chem Blum, Reyka Vodka Brand Ambassador, treats Billy to his take on the Corpse Reviver #2 Cocktail. Billy then heads into the kitchen with Chef Daniel Causgrove of The Grill Room in the Windsor Court Hotel in New Orleans for a luxurious Crab Gratin.

Recipe

Ingredients

3/4 part fresh lemon juice

3/4 part Cointreu

3/4 part Lillet

3/4 part Reyka Vodka

barspoon of Herbsainte

Instructions

Rinse chilled cocktail glass with Herbsainte.

Shake remaining ingredients with ice.

Double strain into prepared cocktail glass.

*Remember, great cocktails start with measuring responsibly.*

Reyka Vodka, 40% Alc/Vol. ©2014 William Grant & Sons, Inc. New York, NY

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