Corpse Reviver #2
Shake, strain, straight up, cocktail glass rinsed with absinthe
Jim Meehan, PDT recommends Plymouth gin and Pontarlier absinthe. Originally, this calls for 1/4 wineglasses (=1/2 oz) of each.
The Savoy calls for a dash of absinthe, rather than the more modern rinse.
Savoy Cocktail Book, pg. 52
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- Tangy, light and refreshing. Lots going on. Top drink. With Cocchi and Plymouth.
- could do with tsp of simple syrup but not necessary.
- Some of these classics don't meet modern tastes but this one is top notch! Used Herbsaint which I imagine gave it more licorice but still a 5 star. I can tell that absinthe would push it even higher.
- Sub the Lillet Blanc for Cocchi Americano; sub .25oz of the lemon for Plymouth sloe gin
- Have used Cocchi Americano & Manuel Atxa; great w/both but Atxa adds bitter interest. Also like Bittermen's Orange Cream. Generally add less Cointreau (1oz gin / 1oz lemon / 0.75 Cointreau / 0 75-1 Vermouth), two sprays absinthe from atomizer.
- Made with Botanist gin and & PF Dry Curaçao. Heather liked it but thought it was a bit too tart
- I will use Cocchi Americano
- Prefer Cochin Americano
- Delicious. A good alt version of this from Alicia Perry of San Diego’s Polite Provisions is 1oz Plymouth Gin, and .75oz each of Lillet, Cointreau and lemon juice, .25oz simple syrup. Worth a try.
- -it's too sweet right now, try 1/2 oz lemon juice or dash more gin -variation: try subbing Creole Shrubb + Bonal Gentiane Quina
- Ménage à Quatre — Gin, Orange liqueur, Aromatized wine, Lemon juice
- Northern Lights (Lucinda Sterling) — Gin, Aromatized wine, Curaçao, Grapefruit juice, Lime juice, Grapefruit peel
This is my in-laws' favorite cocktail. I made it for them once and they loved it so much that they bought all the ingredients and my father-in-law now has a card with the recipe printed on it so he can get it made at any bar they go to.
Lesson: make this for people who don't drink a lot of cocktails.