Mezcal Corpse Reviver Recipes

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MEZCAL CORPSE REVIVER



Mezcal Corpse Reviver image

Charles Cerankosky, a Rochester bar owner, has fielded plenty of creative orders in his day. One of the most unusual requests was to use mezcal instead of gin in a Corpse Reviver, a sour that dates back a century. This twist is not a natural fit, so Mr. Cerankosky replaced the usual lemon juice with a mix of lime and grapefruit juice to better complement the mezcal. With all that's going on in this drink, the mezcal almost gets lost, if that's possible. Still, its smokiness lingers in the back, and the panoply of flavors is intriguing enough to lure you back for another sip.

Provided by Robert Simonson

Categories     cocktails

Yield 1 drink

Number Of Ingredients 6

1 ounce Cocchi Americano
3/4 ounce mezcal, preferably El Buho
3/4 ounce Curaçao, preferably Pierre Ferrand Dry
1/4 ounce lime juice
1/2 ounce grapefruit juice
1 bar spoon absinthe for rinse, preferably St. George Absinthe Verte

Steps:

  • In a cocktail shaker half-filled with ice, combine mezcal, Cocchi Americano, Curaçao and the 2 juices. Shake until chilled, about 30 seconds. Coat the inside of a chilled coupe glass with the absinthe. Pour out any excess absinthe. Strain contents of the mixing glass into the coupe.

CORPSE REVIVER #2



Corpse Reviver #2 image

The Corpse Reviver #2 is one of a small family of drinks originally concocted as hangover remedies, of which Harry Craddock, cataloging them in the "Savoy Cocktail Book" in 1930, wrote, "To be taken before 11 a.m., or whenever steam and energy are needed." (He also famously cautioned: "Four of these taken in swift succession will quickly unrevive the corpse again.") You can occasionally find it on cocktail lists. But there's no point in waiting on chance: learn to make this.

Provided by Toby Cecchini

Categories     brunch

Number Of Ingredients 5

3/4 ounce gin
3/4 ounce lemon juice
3/4 ounce Cointreau
3/4 ounce Cocchi Aperitivo Americano
Scant bar-spoon-ful quality absinthe (see note).

Steps:

  • Combine ingredients over ice, shake vigorously and strain into cocktail coupe or pony glass. A garnish is unnecessary, but different recipes call for either a twist of lemon or a real maraschino cherry.

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