picotin

3/4 oz Suze Gentian Liqueur (Salers)
3/4 oz Linie Aquavit (Aalborg)
2/3 oz Lemon Juice
1/2 oz Cocchi Americano
1/3 oz Luxardo Maraschino Liqueur

Shake with ice, strain into a cocktail glass, and garnish with a cherry (omit).

Two Tuesdays ago, I had made my first pass through the new Difford's Guide: Volume 12 and picked out a few solid contenders to make. The first on the list was the Picotin from Florian Dubios that he created in 2015 at London's Joyeux Bordel. Overall, the recipe had the feel of a Corpse Reviver #2 except with five parts not to mention a bunch of substitutions. While lemon and Cocchi Americano were kept intact, the herbal spirit was aquavit instead of gin and absinthe. Moreover, the orange liqueur was replaced by gentian and Maraschino liqueurs. Definitely not the exact feel of a Corpse Reviver #2, but I would feel comfortable serving it to a lover of the classic.
The Picotin greeted the nose with an earthy gentian and nutty Maraschino combination that was brightened by lemon and caraway aromas. Next, lemon and cherry on the sip gave way to caraway, nutty, and gentian flavors on the swallow.