Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Jul 31, 2014
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Email | Text-size: A | A | A

By the Book: David Alan’s Corpse Reviver 3000

January 14th 02:01pm, 2014

011414_btb3

 

As David Alan explains in his new cocktail book Tipsy Texan: Spirits and Cocktails from the Lone Star State, Texas isn’t one of those states with a clear entry-point when it comes to writing about cocktails and spirits. It doesn’t have a defining spirit like Kentucky or a storied history of fabled taverns like New York. It can’t quite claim the margarita, and Lone Star, its “national beer” isn’t even headquartered in the Lone Star State.

With that challenge in mind, Alan set out to create a really great cocktail book ranging from Alan’s own creations to homemade syrups and cordials to classic cocktails with new and regional twists. Alan also includes brief interviews with big names in the Texas cocktail biz, such as Tito Beveridge of the oh-so-awesome Tito’s Handmade Vodka and Paula Angerstein, creator of Paula’s Texas Orange, an orange liqueur I’m hoping becomes available in St. Louis sooner than later.

Tipsy Texan is broken down into categories based on how people drink: Light, Bright, and Refreshing; Big and Boozy; and Sweat, Creamy, and Desserty.

 

011414_btb1

 

Even though Big and Boozy seemed to fit wintery weather, I chose to shake up the Corpse Reviver 3000 from the Light section, as I was battling a cold at the time and figured I could use some reviving. I also rarely experiment with absinthe.

As Alan relates in his introduction to this cocktail, Corpse Revivers were once a category of drinks that we now call “hair of the dog.” He includes this great bit from Harry Craddock from his 1930 Savoy Cocktail Book: “Four of these taken in quick succession will unrevive the corpse again.” In Alan’s Corpse Reviver 3000, he replaces gin with absinthe and uses St. Germain in the place of Lillet for what he calls, “a Corpse Reviver of the future.”

 

011414_btb2

 

If you don’t like the anise/black licorice smell and taste of absinthe, there’s still a slight chance you’ll like this cocktail. Citrus hit my taste buds first; the absinthe came after and wasn’t super strong. However, the longer my drink sat, the stronger the taste of absinthe became. My advice? Drink this guy quickly, and if you have it in you, chase it with another – but don’t make it four, unless you’re looking to unrevive your corpse again.

 

Corpse Reviver 3000
1 Serving

¾ oz. Tenneyson Absinthe Royale or other blanche absinthe
¾ oz. St. Germain elderflower liqueur
¾ oz. orange liqueur
¾ oz. freshly squeezed lemon juice
Orange “coin” for garnish

• Combine the absinthe, St. Germain, orange liqueur and lemon juice in a mixing glass and shake vigorously with ice to chill.
• Strain into a chilled cocktail glass and garnish with the orange “coin.”

Reprinted with permission from Andrews McMeel Publishing

What’s your go-to hair of the dog cocktail? Tell us about it in the comments section below for a chance to win a copy of Tipsy Texan. We’ll announce the winner in next week’s By the Book column.

And now, we’d like to congratulate Lindsey, whose comment on last week’s By the Book column has won a copy of Craft Cocktails at Home. Lindsey, keep an eye out for an email from the Sauce crew!

By Julie Cohen

Tags: , , , , ,

2 Responses to “By the Book: David Alan’s Corpse Reviver 3000”

  1. Pari K Says:
    January 21st, 2014 at 11:25 am

    A good Bloody Mary . Especially one made with tomato infused vodka.

  2. Aspin Lea Says:
    January 21st, 2014 at 11:59 am

    Being a natural born Texan, and a quite (almost always) tipsy one at that- I have a couple “hair of the dog” cocktails for those morning afters, but my two favorites are a bloody mary with bacon vodka, a celery salt rim, with a slim jim and shrimp as my “decor”… the second is a Black Velvet that consists of champagne, and flat Guiness… oh so delish for those really painful mornings.

Leave a Reply

RSS FEEDS
Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2014, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004