One of my favorites from the savoy...
2 ounces gin
3/4 ounces kronan swedish punsch
3/4 ounce lemon juice
shake and strain
Showing posts with label Savoy. Show all posts
Showing posts with label Savoy. Show all posts
Saturday, April 21, 2012
Monday, November 28, 2011
Corpse Reviver #2
Here's a great one from the savoy.
3/4 ounce gin
3/4 ounce cointreau
3/4 ounce lillet*
3/4 ounce lemon juice.
*Note about lillet...
Sometime in the 70's or 80's the company that produces lillet went and CHANGED THE RECIPE ON US! WHAT a bunch of jerks am i right!? Anyway, this presents us a problem because this recipe is from the 30's. So obviously, if the lillet is difference, the cocktail TASTES different. The good news is, according to some people, that Cocchi Americano tastes quite similar to how the original recipe lillet tasted like. So whenever I make myself a Corpse Reviver #2, I always use Cocchi instead of the lillet. It has some quinine in it, so adds this great bitter edge to the drink that totally changes it, for the better in my opinion.
Also, remember, lillet AND cocchi are fortified wines. so THEY ARE WINE! When you open the bottle, they begin to oxidize quickly, just like normal wine. So when you open them store them in the fridge. After 1 month has gone by, throw them out! I usually will buy small bottles, and only one type at a time. During that month, or few weeks, i'll try to have lots of drinks that involve that particular aperitif.
3/4 ounce gin
3/4 ounce cointreau
3/4 ounce lillet*
3/4 ounce lemon juice.
*Note about lillet...
Sometime in the 70's or 80's the company that produces lillet went and CHANGED THE RECIPE ON US! WHAT a bunch of jerks am i right!? Anyway, this presents us a problem because this recipe is from the 30's. So obviously, if the lillet is difference, the cocktail TASTES different. The good news is, according to some people, that Cocchi Americano tastes quite similar to how the original recipe lillet tasted like. So whenever I make myself a Corpse Reviver #2, I always use Cocchi instead of the lillet. It has some quinine in it, so adds this great bitter edge to the drink that totally changes it, for the better in my opinion.
Also, remember, lillet AND cocchi are fortified wines. so THEY ARE WINE! When you open the bottle, they begin to oxidize quickly, just like normal wine. So when you open them store them in the fridge. After 1 month has gone by, throw them out! I usually will buy small bottles, and only one type at a time. During that month, or few weeks, i'll try to have lots of drinks that involve that particular aperitif.
Monkey Gland Cocktail
This one is from the Savoy. Usually I'll use homemade syrups, but this one I used a great pomegranate syrup I picked up at the Hollywood farmers market from a local farm. Delicious. Also, fresh squeezed orange juice is always great if you have some oranges around :-)
1 1/2 ounces Gin
3/4 ounce fresh orange juice
3 dashes Grenadine (i just did a quick free pour)
3 dashes absinthe (a few squirts from my atomizer)
Shake and strain.
1 1/2 ounces Gin
3/4 ounce fresh orange juice
3 dashes Grenadine (i just did a quick free pour)
3 dashes absinthe (a few squirts from my atomizer)
Shake and strain.
Zanzibar Cocktail
This one is from the savoy. I balanced this to make it slightly more gin forward because I like a little more bite in my drink. A great one though. Make sure that YOUR VERMOUTH IS FRESH!!!
3/4 ounce Gin
1 1/4 ounce french vermouth (Dolin)
1/2 ounce fresh lemon juice
3 dashes orange bitters
1 dash of simple syrup
Shake and Strain.
3/4 ounce Gin
1 1/4 ounce french vermouth (Dolin)
1/2 ounce fresh lemon juice
3 dashes orange bitters
1 dash of simple syrup
Shake and Strain.
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