Viper Reviver

Sometimes you spot a recipe and you just want to mix it and taste it. That’s what I did when I saw this ‘Viper Reviver’. It’s a very tasty variation on the Corpse Reviver 2.

Viper Reviver

Ingredients
30 ml Drebbel Gin

15 ml Blue Curacao

15 ml Lillet Blanc

15 ml Fresh lemon juice

15 ml Pineapple juice

A dash of Absinthe for the rinse

Method

Add everything but the Absinthe to your shaker with lots of ice and give it a good shake. Rinse the glass with Absinthe and cool it with ice. Discard everything from the glass and fine strain the cocktail. It’s nice to use pineapple leaves for garnish, but I didn’t have any so I opted for this amareno cherry. 

Disclaimer: All pictures and texts are copyrighted by Geert Conard and Esito Management & Communications unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations.

Corpse Reviver 2

 

Another great recipe to try at home is the Corpse Reviver. A very tasty recipe on which you can swap ingredients to make it your own cocktail. The first recipe in old cocktailbooks was based on brandy, the second version was based on gin. The vermouth was originally Kina Lillet, which isn’t on sale anymore (Yes, that’s the vermouth which was also in the original Vesper!).

Corpse Reviver 2

Ingredients
A few dashes of Absinthe (Don’t have Absinthe? Try Pernod, Raki, Ouzo or another anise liqueur)
2 cl Bombay Sapphire Gin
2 cl Cointreau
2 cl Forest vermouth white
2 cl fresh lemon juice

Method
Give the inside or your glass a nice coating with Absinthe. Don’t use too much so you don’t have to discard it. Such a shame to throw away good spirits. Did you notice how I called it a coating instead of a rinse 😉
 
Add all ingredients (except the absinthe) to a shaker with lots of ice. Shake for 20 seconds. Double strain in a nice coupe or antique wineglass. The original recipe asks for a neat serve in a prechilled coupe, but I also like to serve it in a wineglass with a large iceball. Add a dried limewheel. Don’t use fresh lime because it will be too dominant.

Disclaimer : All pictures and texts are copyrighted by Geert Conard and Esito Management & Communications unless stated otherwise in the article. While some items might have been gifted by the producer or distributor, these are in no way paid promotions or recommendations.