corpse reviver #5

1 oz Blanco Tequila (Espolón)
1 oz Cocchi Americano
1 oz Pineapple Gomme Syrup (Homemade)
1 oz Lemon Juice

Shake with ice and strain into a cocktail glass. Garnish with a lemon twist and 2 dashes of absinthe (Obsello).

Two Wednesdays ago, I decided to make one of the late autumn recipes from San Francisco's Rickhouse that appeared in SeriousEats. The Corpse Reviver #5 is a tequila and pineapple take on the classic gin and orange liqueur Corpse Reviver #2. When I spotted that pineapples were on sale at the Harvest Co-op a few days before, I bought one and decided to whip up a large batch of pineapple gomme syrup so that I could make this drink.
The Corpse Reviver #5's aroma offered up the lemon oils from the twist, the herbal notes from the absinthe, and spicy vegetal notes from the tequila. The citrussy sip was a combination of the lemon juice and Cocchi Americano, and the swallow was the tequila melding with the pineapple syrup flavors. Finally, the drink's finish was a faint anise note from the absinthe garnish integrating into the drink.