Kevin has been making an awesome ‘new’ drink lately. He takes gin, lemon juice, cointreau, and absinthe–gives it a good, hearty shake, and I’m telling you, creates my new favorite drink of the summer! What is this magic drink, you ask? A corpse reviver! And I promise you, this drink will (as this 1867 publication on London Life suggests) “fill us with extraordinary courage and determination. Our self esteem rose by fifty percent, and with it, our indignation!” Yes, that quotation is actually referring to a drink called a Corpse Reviver, but I’m not sure it’s the same drink to which Kevin keeps returning.
As I’ve posted previously, Seattle has been a rainy mess. Spring came and went without a real hint of sun. It’s only the past week that we’ve seen any hot weather. This California girl is loving the 90 degree temperatures (and our tomato crop is as well). We actually have a ripening tomato, folks!
Isn’t it beautiful? Tonight, we sat in our backyard, sipped a Corpse Reviver, and marvelled in the changes our garden has gone through in the past few week. Our garlic is finally growing scapes that are turning in their familiar circles, like little kitchen timers.
But back to the fabled drink! There are two distinct recipes for Corpse Revivers. One, involves maraschino cherry juice. We will not speak of that one. The second, based on a recipe from the 1930s Savoy Cocktail Book, comes from a recipe I found in the Washington Post.
Corpse Reviver #2 for Two
4 oz. cointreau
4 oz. lemon juice
4 oz. Lillet Blanc
1 1/2 tsp. absinthe (we’re big fans of Pacifique Absinthe by Pacific Distillery)
1. Add ingredients to cocktail shaker along with ice and pour into cocktail glasses of choice. We used our favorite Libby old-fashioned glasses we found at a local estate sale.
**Don’t be alarmed if your drink gets a little cloudy! Absinthe reacts with water (much like unfiltered whiskey) and forms the infamous la louche.