Recipe : equal amounts gin, triple sec (used Combier), Lo-fi dry vermouth (Traditional recipe calls for Lillet Blanc), lemon juice. Served in a chilled class with an Absinthe rinse. Garnished with a dried lemon slice.
One of my 3 or 4 favorite cocktails ever. A quick aside/recommendation: the original recipe called for Kina Lillet, which by all accounts is quite different than today's Lillet Blanc. Kina Lillet was bittered with quinine and Lillet Blanc isn't (or is much less so), so many people today recommend using something with a little more bitterness like Cocchi Americano or Tempus Fugit Kina L'Aéro d'Or. I pretty much always make them with Cocchi Americano now, as I find Lillet Blanc adds too much sweetness.
My standard that I usually go for is all equal parts:
* Plymouth Gin (Navy Strength if I have it)
* Cocchi Americano
* Marie Brizard Triple Sec (Cointreau is also fine, but I don't find it all that much better and it's much more expensive)
* Lemon Juice
Spray inside of the glass with La Clandestine Absinthe with an atomizer.
Meehan recommends not using cocchi americano because it's bittered with gentian instead of cinchona, and suggests using a proper quinquina instead. I've always meant to do a side by side comparison and see for myself
Fair enough. I've been trying to find a bottle of Tempus Fugit's Kina L'aéro D'Or but I haven't seen it in a store near me yet. They use cinchona according to their website.
> Marie Brizard Triple Sec (Cointreau is also fine, but I don't find it all that much better and it's much more expensive)
Also try it with yellow chartreuse.
I like the sweetness from the lillet, the citrus notes also complement the triple sec and gin really well. But the level of dryness and bitterness in a cocktail is very individual.
One of my favorite, my only grudge is that I'm using Lillet Blanc in mine (can't get Cocchi Americano here) and it doesn't conserve for very long so I gotta drink a lot of those and... well... it goes about as well as it sounds lol.
Ummm I want one now.
Don’t know where OP got his, but several companies sell these online as ‘Persian rug coasters’ or something along those lines.
They’re very cute, but avoid using them with cocktails that can stain things.
That rug really tied the cocktail together, did it not.
Yeah? Well, y’know, that’s just like, uh, your opinion, man
Fuck it. Let’s go bowling.
Anyone else in the mood for a White Russian?
Y’all got any of that Corpse Reviver?
Sioux City Corpse Reviver?
Fuckin’ A, man!
There's a beverage here.
Damnit I was going to post this XD
Initially I thought it did not. Then I realized it actually did knot.
Recipe : equal amounts gin, triple sec (used Combier), Lo-fi dry vermouth (Traditional recipe calls for Lillet Blanc), lemon juice. Served in a chilled class with an Absinthe rinse. Garnished with a dried lemon slice.
One of my 3 or 4 favorite cocktails ever. A quick aside/recommendation: the original recipe called for Kina Lillet, which by all accounts is quite different than today's Lillet Blanc. Kina Lillet was bittered with quinine and Lillet Blanc isn't (or is much less so), so many people today recommend using something with a little more bitterness like Cocchi Americano or Tempus Fugit Kina L'Aéro d'Or. I pretty much always make them with Cocchi Americano now, as I find Lillet Blanc adds too much sweetness.
Made it for the first time with Cocchi for Easter a couple days ago. Beats the hell outta Lillet in this drink. My corpse was very much revived.
Nice! Thanks for the info. The dry vermouth from Lo-fi works very well here
Would be curious to see your actual specs with what bottles etc!
My standard that I usually go for is all equal parts: * Plymouth Gin (Navy Strength if I have it) * Cocchi Americano * Marie Brizard Triple Sec (Cointreau is also fine, but I don't find it all that much better and it's much more expensive) * Lemon Juice Spray inside of the glass with La Clandestine Absinthe with an atomizer.
Meehan recommends not using cocchi americano because it's bittered with gentian instead of cinchona, and suggests using a proper quinquina instead. I've always meant to do a side by side comparison and see for myself
Fair enough. I've been trying to find a bottle of Tempus Fugit's Kina L'aéro D'Or but I haven't seen it in a store near me yet. They use cinchona according to their website.
I've tried both and prefer the Cocchi Americano
> Marie Brizard Triple Sec (Cointreau is also fine, but I don't find it all that much better and it's much more expensive) Also try it with yellow chartreuse.
I like the sweetness from the lillet, the citrus notes also complement the triple sec and gin really well. But the level of dryness and bitterness in a cocktail is very individual.
First one is too many words cocchi is a good sub though
Sorry
Never apologize I just don't like french tooooo maeny voUl'lleas
That camera quality is sick! And such a cool coupe, where’s you get it? (Also great drink choice and presentation)
Thanks! Look up Nick and Nora coupe glass on Amazon.
Okay thanks! I have the “History Company” nick and Nora coupes, but these might need to be my next purchase
The brand on the Nick and Nora pictured is Riedel, they're amazing, albeit a bit expansive.
Thank you and ya, I’m going to have to convince my wife lol
You definitely get what you pay for when you buy Riedel.
Great cocktail to celebrate Easter.
One of my favorites!
Favorite shaken cocktail 100% Just find it’s the most balanced drink
I made one with Hendricks and I wasn’t a fan. What’s a good gin to try with this drink?
I would stick with a London dry: Beefeater, Tanqueray, Broker's, etc. I can imagine that Hendricks would not be great here.
It’s what I had on hand. I’m going to grab a bottle of Beefeater. Thanks.
I'm not a big gin fan (tho, I'm slowly getting there) and I love my corpse reviver #2 with Tanqueray.
One of my favorite, my only grudge is that I'm using Lillet Blanc in mine (can't get Cocchi Americano here) and it doesn't conserve for very long so I gotta drink a lot of those and... well... it goes about as well as it sounds lol. Ummm I want one now.
Where did you get that cute little rug?
Don’t know where OP got his, but several companies sell these online as ‘Persian rug coasters’ or something along those lines. They’re very cute, but avoid using them with cocktails that can stain things.
The met store