Comments on: Corpse Reviver Cocktail (No. 2)

By: The Cocktail Chronicles » MxMo First Timer: Finally, the Corpse Reviver No. 2

Tue, 10 Mar 2009 06:05:05 +0000

[...] slightly orangey, mildly sweet (and yes, without the bitter bite of the original Kina Lillet or of preferred but totally unavailable alternatives, but you might want to hold off until a future cocktail session before totally geeking out on the [...]

By: Underhill-Lounge » Corpse Reviver, Revisited

Underhill-Lounge » Corpse Reviver, Revisited — Mon, 01 Sep 2008 04:08:23 +0000

[...] I wrote about the Corpse Reviver No. 2, I explored the variation with Swedish Punsch instead of Lillet (or Cocchi Americano) and found I preferred the [...]

By: erik_flannestad

erik_flannestad — Wed, 06 Aug 2008 21:19:33 +0000

I find a dry vermouth, a touch of simple, a dash of angostura, a dash of Maraschino liqueur, and an orange twist is a pretty good substitution for Cocchi Americano. There’s a little bit of picky difference between the primarily gentian bitterness of Angostura and the quinine bitterness of the Americano. Gentian bitterness is sharper and earlier in the taste sensations where quinine is more of a mellow, spicy aftertaste.

But, in any case, it is closer than the Modern Lillet.

By: sylvan

sylvan — Wed, 06 Aug 2008 21:15:02 +0000

The first book I made the CR#2 out of had substituted dry vermouth for the Lillet and I find that I still prefer them that way. Still haven’t found any Cocchi, but I will be in the Bay Area in a few weeks and plan to pick some up, if there is any left in town.

By: erik_flannestad

erik_flannestad — Wed, 30 Jul 2008 19:11:00 +0000

Appreciate the gin suggestion.

As I’m sure you realize from your own experimentation, in all these Savoy drinks, as there are usually only 3 or 4 ingredients, the base spirit plays a huge role in the flavor of the end cocktail.

However, I’m always interested in trying new products, whether they are modern gins or classic gins. The regular Bombay falls between, a modern gin made in a classic style. It’s a perfectly fine product, at least, but nothing I will probably buy again.

Can’t say I’m as taken with Citadelle as you are, but it also is a fine gin. In my experience, it doesn’t work as well in Savoy recipes as more classic style gins.

I tend to stick with the classics: Tanqueray, Beefeater, Plymouth, and, uh, Junipero. Gins I know well and can deploy in the appropriate cocktails without a second thought.

Every once in a while when one or the other runs out I’ll sub in some other just for my own edification. Currently I bought Broker’s instead of the usual Tanqueray. It’s also an OK modern gin made in the classic style.

By: Book Review: Jigger, Beaker, & Glass | The Pegu Blog

Book Review: Jigger, Beaker, & Glass | The Pegu Blog — Wed, 30 Jul 2008 17:02:08 +0000

[...] a truly disappointing excursion through someone else’s cocktail book, a sort of personal Stomping Through the Savoy, only conducted aboard ship on a round the world cruise. By the time we quit Honolulu the [...]

By: Chris H

Chris H — Tue, 29 Jul 2008 08:02:25 +0000

In our desultory explorations of the Savoy, this was an arbitrary choice— which has become a real favorite— around the office (yeah, we drink in the office).

I must confess my ignorance of Cocchi Aperitivo Americano; we just use the plain old Lillet, which answers pretty nicely. However, I would urge you to set aside the Bombay for a more obscure gin. We’re especially fond of Citadelle, and Anchor’s Junipero, both of which are brighter, more juniper-forward, and citrus-y than Bombay (at least the standard-issue stuff; the Sapphire is somewhat better).

This cocktail is a definite keeper!