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Corpse Reviver Variation


1.5 oz
A spirit whose flavor profile revolves around juniper berries. Originally from the Middles Ages, modern gin is a derivative of the Dutch drink jenever (genever). You can make a home-made gin by simply infusing vodka. There are a large number of recipes online.
0.5 oz
A brand of triple sec produced in France. It is drunk as an aperitif, degestif, and used in cocktails like the margarita; 40% ABV.
0.5 oz
A light French quinquina aperitif wine produced from 85% Bordeaux semillon wines and 15% macerated liqueurs.
0.75 oz
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
0.5 oz
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
1 dash
A distilled, highly alcoholic (45-75% ABV), anise-flavored beverage derived from botanicals like wormwood, green anise, fennel, hyssop, melissa and other herbs. Technically a spirit, as it is not bottled with sugar. The green fairy.
1 twist
A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).

Shake all ingredients with ice in a cocktail shaker until chilled. Strain into a coupe glass and garnish with a lemon twist. #shake #straight


By Rosie Schaap


Dry
Herbal
NYT Book Of Cocktails
avg. 4.3 (46)
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