Corpse Reviver No. 2

2012-08-01T07:00:00Z 2012-11-01T15:18:32Z Corpse Reviver No. 2Story and recipe by Matt Seiter Feast Magazine | Inspired Local Food Culture/Midwest
August 01, 2012 7:00 am  • 

Corpse Reviver No. 2

The Corpse Reviver No. 2 is our What We're Drinking columnist Matt Seiter's all-time favorite. It has a tartness that leaves the palate wanting another sip, and its seductive nature will have you ordering your third round before you know it, he says.

Serves | 1 |

  • ¾ oz gin*
  • ¾ oz fresh lemon juice
  • ¾ oz Cointreau
  • ¾ oz Lillet Blanc
  • 3 drops St. George Absinthe Verte
  • stemless cherry for garnish

| Preparation | Mix all ingredients except the cherry in a shaker. Add ice, shake for 15 seconds and fine-strain into a chilled cocktail glass. Drop the cherry in the glass and serve.

*The type of gin you use is going to define this drink. For more floral and botanical notes, use North Shore Distiller’s Gin No. 6, Nolet’s or Bombay Sapphire. If you like more of the juniper flavors to shine through, try Tanqueray No. Ten or Broker’s London Dry. For a unique flavor not easily categorized, but still excellent, try Hendrick’s or St. George Botanivore.

FRESH IS BEST

Fresh fruit juice makes a world of difference in a drink, and there is nothing that can be manufactured to replicate its bright and mouthwatering flavor. Home bartenders have an advantage over the pros in that they can make drinks with juice squeezed just seconds before mixing. There have been a few experiments performed concerning oxidation rates of citrus juices, especially since the renaissance of cocktails. The rate at which the enzymes of the juice break down allows for a 36-hour window in which to use the juice. My advice for making outstanding cocktails at home, however, is to keep a hand-held juicer nearby and squeeze fresh juice each and every time you mix a drink.


Matt Seiter is a co-founder of the United States Bartenders’ Guild’s St. Louis chapter, a member of the national board for the USBG’s MA program and a continuing educator for all desiring knowledge of the craft of mixology. He is a member of Drink Lab and is the creator of the Sanctuaria Cocktail Club.

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