The Corpse Reviver #2
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- Опубликовано: 29 авг 2024
- The Corpse Reviver #2 is an important cocktail not only because it is a very common call drink but also because it's template has been adopted so much for other famous drinks such as the Paper Plane and Last Word. Although mentioning a corpse reviver these days would call this lovely drink to mind if mentioned in cocktail savvy company, if you had mentioned it in the 19th and early 20th century you were basically telling your friends you'd spent a night out on the town.
According to "The Dictionary of Slang, Jargon and Cant published in 1889, a Corpse-Reviver was a "Dram of Spirits" with an example of usage from the Sporting Times: "There was a general rush for wet towels and corpse-revivers.” here's a link: books.google.c...
The term referred to a whole host of drinks, mostly intended as hair of the dog remedies. But as Mr. Craddock warned "Four of these taken in quick succession will un-revive any corpse" so beware, and enjoy!
As always here's links to the gear I'm using in this episode:
Barfly shaking set: amzn.to/2IfSEnV
Barfly Hawthorne Strainer: amzn.to/2Obpsnf
Graduated Jigger: amzn.to/2Ofnouu
OXO Peeler: amzn.to/2IlIFO1
If you have not checked out our apron sponsor Stagger Lee Goods do so right now! They're amazing! Hand Stitched in San Francisco these aprons are amazing so if you're in the market definitely check them out here: www.staggerlee...
Here's The Specs:
.75oz. (20ml) Gin
.75oz. (20ml) Cointreau
.75oz. (20ml) Cocchi Americano
.75oz. (20ml) Lemon Juice
Absinthe Rinse
Lemon Twist
2:42 NOOO!!!!! SWEET BEAUTIFUL ABSINTHE!! YOU HAD SO MUCH MORE TO GIVE THIS WORLD!!
Fun Fact, when a drink calls for a rinse, I usually drink the excess.
it’s heckin rude, ok.
@behindthebar cara D has the info
lol
I was going to say: "or you could pour it in a small glass and drink the absinthe"
I have just made this according to your specs. I was surprised by how much I enjoy this one. I appreciate the special info about the Cochi Americano/Lillet situation. Great work guys, thank you.
Looks like Corpse Reviver #2 helped revive your voice much more than #1
Very pleased you used Cocchi Americano. It really does make the drink. Works wonderfully in a Vesper as well.
I personally prefer a slight twist to this drink, which is one of my all time favorites:
0.75 oz ea of Monkey 47, Kina L’Aéro d’Or, lemon juice, and Pierre Ferrand Dry Curaçao, 1 tsp of Gomme syrup, 15 drops of Delaware Phoenix Meadow of Love absinthe, shake over ice and strain, drop 5 more drops of the absinthe and enjoy. The Kina and Monkey 47 are a magic embrace around the lemon and orange notes.
The Lillet in question is Kina Lillet, which was a Quinine based aperitif. For one reason or another they had to cease production due to certain sanctions in place for Quinine products at the time. Lillet Blanc is a completely different type of aperitif, a really good Charentes for cocktail making but not at all like Kina Lillet.
Great video as always though and MAN is your shaker gorgeous
thanks!
You can buy the shaker in our Amazon store www.amazon.com/shop/TheEducatedBarfly :) It's from Barfly Mixology Gear.
Zane Moriarty If true, wouldn’t it be a good idea, with the resurgence of craft cocktails, to bring it back into production?
Mike Kisonu Lillet Blanc now uses a much lower amount of Quinine, nowhere near as strong in its flavor as the old Kina Lillet. It’s much sweeter, thanks to the liqueurs and that Bordeaux Semillon that serves as the base
Zane Moriarty Right, so even MORE reason to re-release the original for cocktail “purists,” like myself.
Plus, you got the whole “James Bond” angle. If they were to release it in conjunction with the next 007 release, they could make a killing!
One of my favorites!
Good idea about using Cocchi Americano. The current version of Lillet gets lost in this drink I think. I’ll be making one of these tonight.
Jim Fererro, I think it’s a good idea too. I’m not one for substituting ingredients, but I actually make this with Dolin dry vermouth and it comes out nice. I don’t buy Lillet simply because there’s not many drinks I would make with Lillet to justify buying it.
Such an epic cocktail! Just curious - Barfly Barware is your brand yeah?
Steve the Bartender no it’s not our brand but they do sponsor our channel and it was complete coincidence that We are both called Barfly. Very high quality gear though
Ah cool, I just assumed it was due to the name but the you were referring to tools as if they weren’t yours - just being nosey that’s all 😁
Really looking forward to making this one! It seems quite nice.
very yummy. Lover the complexity added by the absinthe. would like you to discuss the different orange liquors that can be used and how they change the taste of the cocktail
ive always used lillet blanc for my drink and really enjoyed it (in fact its one of my all time favorite drinks) but curious to see how the cocchi americano changes it
Orange, lemon, licorice- this drink always reminds me of a glass full of jelly beans:-) much improved by the addition of gin
Delicious love your channel buddy
👍Nice. 😍Thank you for all of your videos. I’’m going to search your videos to see if you have a video on how to get perfect little ice crystals on a cocktail. I’m sure people don’t like that but i love it on some cocktails like lemon drops. 🤤😋
This is one of my favorite cocktails. Stumbled on it after it was referenced in an episode of Archer. The name sounded odd so I looked it up. +1 on the Cocchi Americano. Better flavor than the Lillet. I'm too cheap to keep buying Cointreau, but I found the Stirrings Triple Sec works pretty well. I use St. George Absinthe for the wash. Good videos so far. I just recently found your channel.
Matt thanks you know that Cointreau makes a .375 which is a half bottle For much cheaper right? I mean, all good on the triple
Sec but just wanted to let you know. Love that st George Absinthe! Thanks for watching!
I'll have to pick up one of the small bottles of Cointreau the next time I get in the mood for these. Thanks for the tip!
Dumping the absinth after the swirl really doesn't sit well with me. Down the sink too. Like damn. I just leave it in the glass and let it be part of the cocktail. Or at least pour it into the next glass or something. That made me sad.
I always chuckle... I just put a small filter on my absinthe bottle and pour it back in.. why not? :)
Behind the bar another cocktail channel pours it into a shot glass and serves it on the side; I thought that was a delightfully pragmatic and fun touch
I dump it too.
drink it!
@@Benglestreet Dump it.
Great drink!
Thanks for the vid sir.👍🏼👍🏼
You know I love the show, I’m your no. 1 fan from England!! But...... you’ve got to be quoting 22.5 ml for 3/4 oz. I know 20 ml is rounded but trust us Brits, we can measure in between 20 and 25 !!! Keep up the great work. X
we were shooting more episodes today when your comment came in and we shot a video around it. will be releasing in the next few days!
Why wouldn't you just add a couple drops of absinthe to the glass?
Would you say using an atomizer for a rinse in any cocktail would always be the best option? Like a sazerac?
Andrew Piquette yeah I would. An atomizer will always give you a nice even coat of Absinthe and add just the right amount.
I absolutely agree. If you’re lazy about picking one up, Amazon has them. But as you saw in the video, without an atomizer you waste absinthe every time you do a rinse. With the atomizer, none is wasted. And absinthe isn’t the cheapest spirit so it sucks to waste it.
Brian F yeah Ive got one from amazon, just havent even taken it out of the package yet haha
@@bf13137 You can pour it back in the bottle so there isn't any waste.
Hey can you make a video about the cocktail Sublime Moment?
Really would love to see you making it.
not familiar with this one let me research it :)
Good job
So this is like a Hang Over "cure"? If so, how should this be drank? Like a shot? Or casually sipped?
Buttchugged
It should be said that Pernod is not "real" absinthe - it's effectively absinthe without the wormwood, which is the main ingredient in absinthe. However the herbal anise flavour is similar enough for the purposes of doing an absinthe rinse. Pernod is typically easier to get a hold of anyhow and I wouldn't want to waste a good Jade on just doing a rinse.
Xanatos712 um no. Not actually true. The product I’m using is Pernod Absinthe superior and it is absinthe
It’s CORPSE REVVIVER No.2 in the thumbnail. Just a friendly hint.
fuuf09 eh?
fuuf09 aaaahhhhh
It actually says revvier ha ha can’t believe I missed that. I’ll change it! 😂
I really like adding an egg white to make it frothy and delicious
Try it, it's delicious.
The Educated Barfly I’ll have to try an egg white cocktail ONE more time.
To me, the SCENT of raw egg is off putting. 🙁
Anyone else?
Mike Kisonu I’ve never noticed the whites having a smell
Isaac Beu typically pasteurized eggs are less *fresh* smelling. A lemon or lime zest, or a dash of aromatic bitters can easily cut the smell otherwise
Do you teach bartending courses in Melbourne?? I wanna be a bartender...
Himanshu Premi as of yet I don’t teach “bartending classes” or anything best way to be a bartender is find a bar you like and become a Barback and work your way up. That being said if you continue watching my videos you will eventually learn everything I have to teach :)
Why not just leave the absinthe?😂
i'm drunk... how am I supposed to roll it?
Also, how does a drink in the 30s have absinthe if absinthe was banned in like 1915?
Raising the dead :-)
“Absinthe rinse” has said as he grabbed a bottle of Pastis
Wanmohan No that is not pastis. Pernod makes Absinthe Called Absinthe superior and that is what the bottle is, the Pernod pastis has a different label
A gin cocktail a day keeps good taste at bay