Meehan's Bartender Manual by Jim Meehan

Author:Jim Meehan
Language: eng
Format: epub
Publisher: Potter/TenSpeed/Harmony
Published: 2017-10-17T04:00:00+00:00

1.5 oz. Hayman’s Old Tom gin

1.5 oz. Martini Rosso vermouth

0.25 oz. Luxardo maraschino liqueur

2 dashes Boker’s bitters

Garnish: 1 orange twist

Stir with ice, then strain into a chilled coupe. Garnish with the orange twist.

CORPSE REVIVER #2

Origin This recipe’s first appearance is in Harry Craddock’s 1930 The Savoy Cocktail Book.

Logic Craddock humorously warns, “Four of these taken in swift succession will unrevive the corpse again.” The unusually named recipe follows the formula for Corpse Reviver #1, which prescribes grape and apple brandy mixed with sweet vermouth, to be “taken before 11 a.m., or whenever steam or energy are needed.” With no rhyme or reason linking each recipe’s ingredients and proportions, we’re left with the notion that a Corpse Reviver is not a family of cocktails linked by similar ingredients and preparation methods; rather, it’s any drink you consume in the morning when you’re hungover. Unlike many of the other recipe proportions in this nearly century-old book, this one works beautifully as written.

Hacks For a lean, bone-dry version of the drink, mix it with Lillet blanc, the modern descendant of Kina. Or stick with Tempus Fugit’s Kina L’Aéro d’Or, which yields a more boldly flavored rendition of the drink, thanks to its bitter herbal profile and residual sweetness.

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