Corpse Reviver Cocktail (No. 2)

Corpse Reviver Cocktail (No. 2)

Corpse Reviver (No. 2)

1/4 Wine Glass Lemon Juice (3/4 oz Fresh Lemon Juice)
1/4 Wine Glass Kina Lillet. (3/4 oz Cocchi Aperitivo Americano)
1/4 Wine Glass Cointreau. (3/4 oz Cointreau)
1/4 Wine Glass Dry Gin. (3/4 oz Bombay Gin)
1 Dash Absinthe. (Verte de Fougerolles)

Shake well and strain into cocktail glass.

Note: Four of these taken in swift succession will unrevive the corpse again.

Ahem, well, going by the rules of a “Wine Glass” equaling 2 oz, I should have used 1/2 oz portions. However, the previous evening’s celebrations had left this corpse badly in need of Revivifaction.

The Cocchi Aperitivo Americano is actually quite nice here, lending a bit more complexity than Lillet Blanc. So far I have yet to find a Savoy cocktail where I prefer using the modern Lillet to the Americano. On the other hand, the Cocchi Americano was downright horrible in The Pegu Club’s White Negroni, a cocktail obviously created with the character of the modern Lillet in mind.

Bombay Gin is another new player. I’ve been wanting to give the regular Bombay a try for a while now, and now that I finished off the Boodles, I picked up a bottle. A bit mild, but not bad at all.

Patrick Gavin Duffy has a slight variation on the Corpse Reviver No. 2 in his “Official Mixer’s Manual”, which is sometimes reproduced in modern cocktail collections. In it he substitutes Swedish Punsch for the Lillet.

Corpse Reviver Cocktail (No. 2)

1/4 Dry Gin (3/4 oz Bombay Dry Gin)
1/4 Cointreau (3/4 oz Cointreau)
1/4 Swedish Punch (3/4 oz Carlshamm’s Flaggpunsch)
1/4 Lemon Juice (3/4 oz fresh lemon juice)
1 Dash Pernod (Dash Verte de Fougerolles Absinthe)

Shake well with ice and strain into glass

This is tad bit sweeter than the Lillet based affair. The flavor of the Swedish Punsch really dominates the cocktail.

Both are really quite nice, mild cocktails. If I had to give either the nod, I’d say the Savoy no. 2 made with Cocchi Americano is slightly more well balanced. Though, recently a friend told me they had really been enjoying the Swedish Punsch version with the bottled Underhill Punch I made for Tales. Maybe I need to revisit this with the homemade.

Gotta give a shout out to friend Trott. When he mentioned last summer that he was going to visit family in Sweden, he did not balk when I said, “Your mission, should you choose to accept: Bring back Swedish Punsch.” And he did! Well, it turned out not to be that hard, as his family there made a habit of consuming it as an after dinner drink. Still, very cool.

This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.

15 thoughts on “Corpse Reviver Cocktail (No. 2)

  1. In our desultory explorations of the Savoy, this was an arbitrary choice— which has become a real favorite— around the office (yeah, we drink in the office).

    I must confess my ignorance of Cocchi Aperitivo Americano; we just use the plain old Lillet, which answers pretty nicely. However, I would urge you to set aside the Bombay for a more obscure gin. We’re especially fond of Citadelle, and Anchor’s Junipero, both of which are brighter, more juniper-forward, and citrus-y than Bombay (at least the standard-issue stuff; the Sapphire is somewhat better).

    This cocktail is a definite keeper!

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  3. Appreciate the gin suggestion.

    As I’m sure you realize from your own experimentation, in all these Savoy drinks, as there are usually only 3 or 4 ingredients, the base spirit plays a huge role in the flavor of the end cocktail.

    However, I’m always interested in trying new products, whether they are modern gins or classic gins. The regular Bombay falls between, a modern gin made in a classic style. It’s a perfectly fine product, at least, but nothing I will probably buy again.

    Can’t say I’m as taken with Citadelle as you are, but it also is a fine gin. In my experience, it doesn’t work as well in Savoy recipes as more classic style gins.

    I tend to stick with the classics: Tanqueray, Beefeater, Plymouth, and, uh, Junipero. Gins I know well and can deploy in the appropriate cocktails without a second thought.

    Every once in a while when one or the other runs out I’ll sub in some other just for my own edification. Currently I bought Broker’s instead of the usual Tanqueray. It’s also an OK modern gin made in the classic style.

    • The Swedish Punsch aspect is only in my 1975 Duffy but not my 1940 one (the 1940 only has the Lillet). I first find it in my 1945 reprint of the 1941 Crosby Gaige’s Cocktail Guide and Ladies’ Companion.

  4. The first book I made the CR#2 out of had substituted dry vermouth for the Lillet and I find that I still prefer them that way. Still haven’t found any Cocchi, but I will be in the Bay Area in a few weeks and plan to pick some up, if there is any left in town.

  5. I find a dry vermouth, a touch of simple, a dash of angostura, a dash of Maraschino liqueur, and an orange twist is a pretty good substitution for Cocchi Americano. There’s a little bit of picky difference between the primarily gentian bitterness of Angostura and the quinine bitterness of the Americano. Gentian bitterness is sharper and earlier in the taste sensations where quinine is more of a mellow, spicy aftertaste.

    But, in any case, it is closer than the Modern Lillet.

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