death at the savoy

3/4 oz London Dry gin (Martin Miller Westbourne)
3/4 oz Triple Sec (Cointreau)
1/2 oz Lemon Juice

Shake with ice and strain into a coupe glass rinsed with absinthe (Butterfly). Top with 1 oz sparkling wine (Gruet Blanc de Blanc) and garnish with a lemon twist.

Two Thursdays ago, I opened up my copy of Food & Wine: Cocktails 2012 and spotted the Death at the Savoy. The recipe was in PDT's John deBary's section on Corpse Reviver #2 riffs, and he described it as the lovechild of the classic CR#2 and Death in the Afternoon.
The Death at the Savoy offered a lemon oil and anise aroma that led into a lemon and wine sip. Next, the swallow shared a gin and orange liqueur swallow; while the sip started out dry from the citrus and sparkling wine, it ended surprisingly sweeter.