Corpse Reviver #2
So how was your Memorial Day weekend? Calm and relaxed? Or perhaps quite the opposite? Maybe one too many Flamingo cocktails at the beach? If so, another cocktail may be the furthest thing from your mind. But if you tend towards the whole “hair of the dog” approach, the Corpse Reviver #2 (aptly named) might be just what the doctor ordered (no doctor I know, but I’m sure there’s a quack out there who would prescribe this.)
Here’s what you’re going to need:
1oz fresh lemon juice
1oz Lillet Blanc
A splash of pastis, Pernod, Ricard, or absinthe
Combine all the ingredients along with ice in a cocktail shaker, shake well, and strain into a chilled cocktail glass. Optionally, you might add a stemless maraschino cherry for garnish.
You’ll notice a few unique things about this cocktail. The first is the absence of any sugar or other sweetener. This definitely isn’t a sweet drink. Though the citrus, Cointreau, and Lillet see to it that it’s not very “boozy” either. It actually tastes a bit like a hard lemonade in some ways, though much, much better.
Another unique attribute is the presence of the Lillet Blanc, which we’re using on this blog for the first time (I actually had to go out and buy some!) Lillet is a French apertif wine (available in both White and Red.) It’s a blend of wine and citrus liqueurs made from oranges, and definitely tastes citrusy. It’s probably most famous for its presence in the Vesper martini, ordered by James Bond in Casino Royale. It appears in a few other cocktails as well, but my favorite among them is certainly the Corpse Reviver #2.
One final note – you might ask, why #2? What about #1? There is a Corpse Reviver #1, which was listed in Harry Craddock’s Savoy Cocktail Book along with #2. It’s made with Applejack, Sweet Vermouth, and brandy. However, it seems to have fallen out of favor long ago, while the balanced complexity of the Corpse Reviver #2 has stood the test of time. For good reason.