Thursday, October 14, 2021

slaughterhouse five

1 oz Cachaça (3/4 oz Salinas Umburana)
1 oz Lime Juice (3/4 oz)
1 oz Pineapple Syrup (3/4 oz)
1 scant oz Pierre Ferrand Dry Curaçao (scant 3/4 oz)
3 dash Absinthe (1/2 bsp Kübler)

Shake with ice and strain into a cocktail coupe.
Two Thursdays prior, I spotted a Kurt Vonnegut tribute drink called the Slaughterhouse Five on the Kindred Cocktails database, and it seemed like it would keep the Harrison Bergeron company here on the blog. The recipe was created by Bill Cleary at Heritage in San Francisco in 2018, and the Corpse Reviver #2 format with pineapple syrup reminded me of the Corpse Reviver #5 and the Moko Jumbie. In the glass, the Slaughterhouse Five offered the nose a pineapple, orange, grassy funk, and anise bouquet. Next, lime and orange notes on the sip transitioned to grassy, orange, and pineapple flavors on the swallow with an anise finish.

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