Friday evening Corpse Reviver No.2, hold the mint, slap of fresh basil.
Hopefully as summer come around, my herb patch will furnish me with fresh mint for my Corpse Revivers, but for now a slap of basil is a nice flavour change.
How To Make: Corpse Reviver #2
- 25ml of Gin
- 25ml of Cointreau or Triple Sec
- 25ml of freshly squeezed lemon juice
- 25ml of Lillet
- A dash of Absinthe or pastis
- Garnish with a sprig of mint
- Preferred glass would be a Champagne Coupe
There are several versions of the Corpse Reviver, I can find 4 and they are all wildly different to each other, but my first experience was #2. Sometimes a Savoy Corpse Reviver is served as a Corpse Reviver #2 and they are totally different, so be on your guard.
Prepare a Champagne Coupe by leaving it in the freezer for 15 minutes. Coat the now frosted glass with a dash of Absinthe. Shake the Gin, Cointreau, Lillet & lemon juice with ice in a cocktail shaker, and strain into the prepared glass. Garnish with a sprig of mint.