Corpse Reviver Number 2 Recipe

Ingredients:

• ¾ ounce gin
• ¾ ounce cointreau
• ¾ ounce Lillet blanc
• ¾ ounce fresh lemon juice
• 2 dashes of absinth, herbsaint or any other pastis

Method:

• Pour the gin, cointreau, lillet blanc and the fresh lemon juice in a shaker.
• Add absinthe and herbsaint or any other pastis.
• Add crushed ice.
• Shake well in the shaker.
• Strain.
• Garnish with a cherry which is preferably stem less.

Fun facts about the Corpse reviver number 2:

As the name suggests, the drink is intended to bring the dead or the hang over back to life or to a semblance of sanity.

It was very famous with the bar manuals in the 1930s.

Dr. Cocktail or Ted Haigh and his book Vintage Spirits and Forgotten Cocktails brought the Corpse reviver number 2 back into the 21st century.

It is delicately balanced with a lingering mysterious flavour. It is not too powerful and it considered to be an enjoyable second wind.

Gin:

Predominant flavour derived from juniper berries, gin is a commonly used spirit. It is broadly classified into two categories. One of them is distilled gin while the other is Compound gin. While distilled gin is made in a traditional manner by re-distilling neutral spirit of agricultural origin with juniper berries and other botanicals, the compound gin is crafted by flavouring neutral spirit with essences and other natural flavourings. It is not highly regarded and is not re-distilled.

Cointreau:

Produced in Saint-Barthélemy-d’Anjou, a suburb of Angers, France, Cointreau is a brand of triple sec liqueur whose source is bitter oranges from all over the world. These oranges usually come from Spain, Brazil, Sain Raphael and Haiti. It has 40% alcohol content and it a strong triple sec whose usual alcohol contains a 15 to 20 percent.

Lillet:

A blend of 85% wine and citrus liqueurs, Lillet is a brand of French wine. It is made out of a variety of oranges and matured in oak casks. Available in white and red versions, it has a long history of being produced since the late 1800s. The current version is less bitter, sugary and has a high fruit flavour than its original version.

Herbsaint:

A creation of J.M Legendre and Reginald Parker of New Orleans, the Herbsaint first appeared in 1934 as an anise flavoured liquor. The name Herbsaint has its origins as a French term for wormwood and means the sacred herb.

The name Lengendre Absinthe never contained wormwood although herbsaint was originally produced under it.

Tips for decorating an alcoholic drink:

• Serve the drink in an unusually shaped glass and present it well.
• Use interesting coaters.
• The glass could be frosted by dipping the rim into lemon juice and then in sugar.
• You could use paper flowers, straws, swizzle sticks or drink umbrellas, etc.
• You could also use cocktail sticks or twists. Skewer fruits also look good on the rim of the drinking glass

Conversions to remember:

• 1 oz or ounce = 2 tablespoons = 3 centilitres
• 30 ml = 1 ounce
• 1 shot = 3 tablespoons = 1.5 ounces = 45 millilitres
• 1 cup = 8 ounces = 24 centilitres = 240 ml

- Nikita Gupta

Tags: alcoholic drinks, corpse reviver number 2 recipe, drink recipes, how to make drinks

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