The Corpse Reviver #2
Designed to help raise you from the dead (or at least an awful hangover!).
Just remember what the inventor of this dangerously drinkable cocktail said- ‘Four of these taken in quick succession will unrevive the corpse again’. With that warning in mind, this gin, lemon and aromatised wine concoction never fails to hit the spot!
Ingredients
20ml (2/3oz) London Dry gin
20ml (2/3oz) Cocchi Americano
20ml (2/3oz) Curacao or triple sec
20ml (2/3oz) fresh lemon juice
Absinthe rinse
Lemon twist to garnish
Good ice
Equipment
A coupe
A jigger
Shaker tins
A hawthorn strainer
A fine strainer
Atomiser bottle (if possible)
Method
Prep your lemon twist.
Do an ‘absinthe rinse’ in your glass, either by spritzing it once with an atomiser or by pouring a couple of drops in to the coupe and rolling it around gently until all of the inside of the glass is coated. Discard any extra.
Into your shaker small tin add all the other ingredients. Fill shaker tin full with ice. Combine tins and shake until the tins become frosted.
Open tins, double strain into the absinthe rinsed, chilled coupe. Squeeze the lemon twist to expel the citrus oil over the drink then add the twist to the drink. Enjoy!
Suggested Spirits
There is no real ‘hero’ of this drink, so we’re just looking for a crisp London dry gin which won’t break the bank- we’ve used Tanqueray but really anything you have on your shelf which isn’t too floral will do nicely.
Cocchi Americano has more bitterness to mimic the Kina Lillet from the original recipe (which is no longer made), but Lillet Blanc is an aromatised wine which is more widely available and works well- its just a little softer.
The absinthe just brings a nice aniseed note. If you don’t have any but you have a pastis, that works as well. Pernod makes both absinthe and pastis at a great price point for the quality.