Barrel-Aged Corpse Reviver #22016-02-01
- 1 part Gin
- ¾ part Cocchi Americano
- ¾ part Cointreau
- 5 oz. Lactart per liter of Gin
- ¾ oz. Absinthe per liter of Gin
- For a 3-liter barrel:
- 1 Liter Gin
- 750 ml bottle Cocchi Americano
- 750 ml bottle Cointreau
- 5 oz. Lactart (10% Lactic Acid)
- ¾ oz. Absinthe
- Add all ingredients to an oak barrel and age from 1 week – indefinitely. To serve, tap ~3 ounces into an ice-filled mixing glass and stir to chill. Strain into a coupe glass. Top with an orange twist or cherry. To store, fill a 6⅓ oz. bottle with ¼ oz. water, top with the cocktail, cap, and store in the freezer. To serve, pour into a coupe glass and top with an orange twist or cherry.
The original recipe for this wonderful cocktail (listed in Harry Craddock’s 1930 Savoy Cocktail Book) called for equal parts of the 4 principal ingredients. We prefer a bit more gin which helps to showcase the lovely botanical notes. For aging, we substitute lactart for the fresh lemon juice. The original recipe also called for Kina Lillet, which is no longer in production. It was a bit sweeter and more bitter than today’s Lillet Blanc as it was infused with the bitter quinine – from the bark of the cinchona tree. Though there are occasional limited edition Lillet bottlings which use quinine, today we substitute Cocchi Americano – an Italian fortified aperitif (aperetivo) flavored with the cinchona bark, gentain, citrus rind, and spices. The Corpse Reviver #2 is a delightfully complex drink with nice broad botanical and perfumy notes. It boasts a subtle tartness and hint of bitter and sweetness which is ideal for aging in an oak barrel. Our favorite and the most enduring of all the Corpse Reviver cocktails, be sure to check out the single-serving recipe as well. Cheers!