This week I will share the second version of the corpse reviver. This is considerably more popular than the first version, which was featured last week. I will not write the history on this cocktail as it was featured with the Corpse Reviver no. 1. This week’s post will be about the fortified wine that is contained within this cocktail. Originally, according to the recipe, this cocktail was made with Kina Lillet, however, this isn’t produced any more. During the 80s Lillet discontinued their famous Kina version. The recipe was changed and quinine I was removed from the wine. Lillet replaced the discontinued Kina Lillet with this new modified version which was named Lillet Blanc. In the craft cocktail movement, there is been a resurgence of classical recipes as people gain interest in the classic cocktails. With this, there has been a new demand for Kina Lillet or substitutes. This has made other producers create their own versions of the Kina Lillet. One of those is the Cocchi Americano, which is the one I used. I often read online that the Cocchi Americano is a substitute that resembles the Kina Lillet rather well. However, from when I have spoken with someone who have actually tried the Kina Lillet as well as both the Lillet Blanc and the Cocchi Americano, the person told me they are all three completely different. However one of the things I was told was that the best substitute in these classic cocktails, while they may not be the cocktails that were consumed in the 1930’s, they become better with the use of Cocchi, and more similar to the originals than if Lillet Blanc was to be used.

I think that the reason this cocktail is more popular than the first version is that it’s actually a pretty good cocktail. This is much more unique and interesting than the relatively plain version number one. The sweetness of the Cointreau and the Cocchi Americano balance as well against the tartness and sourness of the lemon. All of these ingredients pair well with Gin. An important thing to remember when this cocktail is to use hi quality absinthe well only a tiny amount to see use its flavour comes through quite strongly. Thus, we will taste the absinthe if it is of low quality. High-quality absinthe has great flavour and adds much complexity to the cocktails. The quinine in the Cocchi, adds some complexity as well, making this a well-balanced, interesting and slightly complex cocktail. This is a cocktail that I would recommend people seeking out. It is fantastic and I don’t have much more to say about it than that.

My recipe:

• 0.75 oz (2.25 cl) Gin
• 0.75 oz (2.25 cl) Cointreau
• 0.75 oz (2.25 cl) Cocchi Americano.
• 0.75 oz (2.25 cl) Lemon Juice
• ½ barspoon Absinthe

Add the ingredients to a shaker with ice. Shake until chilled and strain into a chilled coupe glass, garnish with a lemon twist.