Corpse Reviver No. 28

By Rosie Schaap

Corpse Reviver No. 28
Photograph by Grant Cornett. Food stylist: Maggie Ruggiero. Prop stylist: Theo Vamvounakis.
Rating
4(43)
Comments
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The bartender Mimi Burnham’s take on the Corpse Reviver makes use of some uncommon ingredients that are worth seeking out: a barrel-aged Genever (a particularly rich and flavorful Dutch gin) and Grand Liqueur de Sapins (a sweet, seductive liqueur made with pine buds). When she has time, Burnham cuts orange peel into the shapes of tiny men and sets them to float, or drown, in the drink; I wholeheartedly endorse this garnish.

Featured in: The Corpse Reviver Is as Good as Its Name

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Ingredients

Yield:1 drink
  • ¾oz. Boomsma Oude Fine Old Genever
  • ¾oz. Cointreau
  • ¾oz. Lillet Blanc
  • ½oz. fresh lemon juice
  • ¼oz. fresh lime juice
  • Scant teaspoon of Grande Liqueur de Sapins
  • Orange twist
Ingredient Substitution Guide
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Preparation

  1. Step 1

    Chill a coupe glass, and evenly coat inside with liqueur de sapin. Shake remaining ingredients with ice. Strain into coupe. Express the orange twist over the cocktail and drop it in.

Ratings

4 out of 5
43 user ratings
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Comments

obster

Very nice! Though I wouldn't have blamed Rosie if it hadn't been - most of my ingredients were substitutions (Bols Genever, cheaper O3 instead of Cointreau, Zirbenz pine liqueur for the rinse, and Cocchi Americano, which I always use instead of Lillet in CR 2's). It's not as big of a difference from the standard CR 2 as I might have expected, so next time I might use a heavier hand with the rinse.

obster

Very nice! Though I wouldn't have blamed Rosie if it hadn't been - most of my ingredients were substitutions (Bols Genever, cheaper O3 instead of Cointreau, Zirbenz pine liqueur for the rinse, and Cocchi Americano, which I always use instead of Lillet in CR 2's). It's not as big of a difference from the standard CR 2 as I might have expected, so next time I might use a heavier hand with the rinse.

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