“I don’t like cherries in citrus cocktails. “There’s no cherry in a Corpse Reviver,” said Reece, looking almost offended when such fruit first arrived at the table. One ingredient not looked for by the panelists, but one that kept turning up like a bad penny, was a garnish. It was mixed along with the other ingredients dropped on the surface of the finished drink sprayed into the empty glass sprayed on top of the finished drink rinsed in the glass and shot by atomizer through a flame. The treatment of the absinthe, meanwhile, was critical for both the judges-who looked for the liqueur in taste and aroma with each cocktail-and the contestants, who introduced it in myriad ways. Every ingredient except the lemon juice is massively herbaceous. “The only thing I taste is the strength of the gin. “I feel you can take out one gin and substitute another and it’s the same drink,” said Willey. The brand of orange liqueur varied, though Cointreau was called for most of the time a number of recipes employed Cocchi Americano, a common substitute for Lillet (the original recipe called for Kina Lillet, a much more quinine-forward expression that no longer exists) and many different gin brands came into play, but the judges tended to think that this choice, in the end, wasn’t of great importance when it came to this particular cocktail. Each drink was solidly recognizable as a Corpse Reviver.īecause of this fidelity to the original recipe, adjustments were introduced in only a few areas. More than most previous “Ultimate” tastings at PUNCH, the recipes stuck to the straight and narrow, with a minimum of experimental touches and next to no off-the-wall riffs. The participating bartenders seemed to agree. Too much citrus and the cocktail is overly tart an excess of gin and it’s too dry. “Unlike other equal-parts drinks, this drink needs to be equal parts,” said Caiafa. The Corpse Reviver, the panel agreed, is the exception to this rule. With other recipes that call for equal measurements, there’s a tendency among bartenders to play around with the proportions. (The original Savoy recipe carried the note, “Four of these taken in swift succession will unrevive the corpse again.”) In modern parlance, it’s known as a brunch drink. “I’ve included it on most menus for Sunday morning,” said Caiafa. Once back in circulation, the Corpse Reviver settled into its traditional role as an early-hour pepper-upper. In the current century, the drink’s profile received a one-two boost from the increased popularity of gin cocktails and the return of absinthe to the American market, landing it on many early craft cocktail bar menus. 1-a mixture of brandy, apple brandy and sweet vermouth that also appeared in the Savoy and never really took, perhaps because it was too similar to the Manhattan-the judges shook theirs heads in unison in a silent but decided “No.” It is an equal parts mixture of gin, Lillet Blanc, lemon juice and Cointreau, with a dash of absinthe acting as accent. Asked if they ever drank or served the Corpse Reviver No. 2, the more famous and popular of the two drinks that made their debut in The Savoy Cocktail Book in 1930 and go by that name. The Corpse Reviver being tested was, of course, No.
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