Mezcal Corpse Reviver Food

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

Yield 1 drink

Number Of Ingredients 6

Ingredients

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

Corpse Reviver image

Who cares what is in this cocktail? The name sold me when I read it in Harry Craddock's The Savoy Cocktail Book (1930). This is one of many variations.

Provided by Dale DeGroff

Categories Gin Alcoholic Cocktail Party Cocktail Lemon Triple Sec Fortified Wine Drink

Yield Serves 1

Number Of Ingredients 6

Ingredients

1 ounce gin
1/2 ounce Cointreau
1/2 ounce Lillet Blonde
3/4 ounce fresh lemon juice
Dash Absinthe
Garnish: orange or lemon twist (optional)

Steps:

Combine gin, Cointreau, Lillet, lemon juice, and absinthe in a cocktail shaker. Shake with ice until well chilled. Strain into a chilled cocktail glass and garnish with twist if desired.

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