In vermouth terms, they are closest to white/blanc vermouth, a colorless, sweet style vermouth ( very tasty in Martinis).īoth are light, straw colored and feature notes or citrus, spice with a touch of bitterness. They are both fortified wines (meaning wine with some spirit is added) that have been aromatized (infused with herbs, roots and other botanicals). Lillet Blanc and Cocchi Americano are made in a similar manner to vermouth.
Just don’t use too much, 1 dash, 2 at the most, is all you need.
It takes the drink from super tasty, to super tasty and interesting. Though the absinthe is the real linchpin here. One of my favorite aspects of this drink is it’s egalitarian composition, similar to the Last Word, with each ingredient sharing an equal portion of the workload (probably just my anal retentive tendencies coming through). You can read more about the Corpse Reviver lineage further down the page. If you walk into any cocktail bar and order a Corpse Reviver, the #2 is the version you’ll get. There is indeed a Corpse Reviver #1, but I’m pretty sure it’s sole function these days just to explain the #2 (like I’m doing right now). The #2 suffix is somewhat superfluous if you ask me. That being said, it is also perfectly appropriate for any occasion, day or night, hungover or not. When it's ice cold and consumed quickly, as I think it should be, it's like a turbo-charged shot of fresh-squeezed orange juice.
As you might imagine, the Corpse Reviver is a popular hair of the dog remedy, taken as something to perk you up. This tart, bracing, and altogether wonderful classic doesn’t need a catchy macabre name to make it memorable, though it certainly doesn’t hurt.
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