1 1/4 oz Cocchi Americano
3/4 oz Zirbenz Stone Pine Liqueur
3/4 oz Lemon Juice
2 dash Sambuca
Shake with ice and strain into a cocktail glass.
After stopping in at Green Street, it was time to rendezvous with Andrea at Temple Bar outside of Harvard Square. While waiting for Andrea to show, I asked bartender Sam Gabrielli for the Staghorn from their cocktail menu. Bar manager Alex Homans later explained that each of the bartenders had a chance to put a drink on the menu and the Staghorn was bartender Jane's take on the Corpse Reviver #2. Here, the major change was the orange liqueur being swapped out for a pine tree-flavored one. While the Staghorn also called for Sambuca instead of absinthe or pastis, all of those spirits share a similar strong anise flavor. Switching the ingredients in the Corpse Reviver #2 was something I had recently discussed for some books published during the 1940's contain a variation with Swedish Punsch instead of Lillet; I first find that change in my 1945 reprint of the 1941 Crosby Gaige's Cocktail Guide and Ladies' Companion.