Cocktail: Over My Dead Body | Bartender: Jonathan Stanyard

This is somewhere between a Corpse Reviver #2 and The Last Word. Two of my favourite that I took to a more herbaceous heaven.

Cocktail: Over My Dead Body | Bartender Atlas

Photo: Melissa Sampedro

1.5 oz Temple Distilling Chapter One Navy Strength Gin
0.75 oz Cocchi Americano Bianco
0.75 oz Green Chartreuse
0.5 oz Fresh Lemon Juice
0.25 oz Celery Tincture*
0.25 oz rich simple syrup
Absinthe rinse
8 Mint leaves
8 drops Lemon oil**
Freshly ground black pepper
Lemon twist

In a cocktail shaker tin add the 8 mint leaves and give a slight muddle to open the oils within the leaves. Add all the cocktail ingredients except the lemon oil, freshly ground black pepper and lemon twist to the shaker tin. Add ice to the shaker and securely place the top into the shaker, then give a thorough and hefty shake. With an atomizer, mist/rinse a chilled cocktail coupe with absinthe. Next remove the top of the shaker and with a Hawthorne and a fine mesh cone strainer, double strain contents into the chilled absinthe rinsed coupe/cocktail glass.

With a pepper mill, freshly grind four quick turns of black pepper spread evenly over the cocktail surface. With an eye dropper, abstractly place 12 drops of lemon oil on the cocktail surface. Take a peeler and remove a thin lemon peel. Express the lemon peel across the surface of the cocktail and discard. Place cocktail in front of the receiving guest.

*celery tincture – soak a handful of celery leaves in a neutral grain spirit 100-150 proof for a few days, strain off.

**lemon oil – using a neutral oil, soak lemon peels for a few days, then strain off.

Jonathan Stanyard
20 years of the industry, 12 behind the bar. Heavy craft cocktail experience and bitters crafting. Tasty herbaceous delights and tiki monsters are my wheel house.
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