Corpse Reviver No. 2

I seem to be perpetually in the mood for drinking very old cocktails. Well, it pays off. This gem from Harry Craddock's Savoy Cocktail book of 1930 is a perfectly balanced marvel.

1 oz dry gin

1 oz Cointreau

1 oz Lillet Blanc

1 oz fresh lemon juice

1 - 3 drops absinthe or pastis

Shake with ice

Double strain into chilled cocktail glass

Garnish: maraschino cherry

The Lillet Blanc from the 20th Century cocktail rears its beautiful head again here. As such, it's well worth the find - useful in several drinks. In terms of the very very scant dash of absinthe or pastis, it's up to you in terms of likes/dislikes and availability. I normally make mine with Pernod (not the absinthe) because it's all I use it for. However, a while ago I tried real absinthe and it canged the drink in a very subtle way. That's the beauty of it - while only 3 drops, the absinthe/pastis is detectable and for once not obtrusive. Those who dislike licorice could easily enjoy this drink, even moreso than the Monkey Gland. In terms of other ingredients, use a nice gin, fresh lemon juice, and Cointreau - there are few alternatives for quality triple sec.

The balance of flavours is astounding. Not only can you taste the absinthe/pastis, but all of the ingredients shine through. You get the juniper from the gin, tart lemon-ness, orange from the Cointreau and some nice fruits and herbs from the Lillet.

While I do say this drink is balanced well, balance does not mean everyone will like it. It is on the sour side of things, but hey - it makes it very refreshing.

Harry Craddock said "Four of these taken in swift succession will unrevive the corpse again". So drink this former hangover-cure in moderation. Each contains over 2 standard drinks, although it is easy to reduce the amounts as the ratio is simple.

Twentieth Century Cocktail

Here is another older cocktail, although this time it has a very interesting flavour unlike anything else. You might be able to tell from the ingredients:

1.5 oz gin (Tanqueray)
0.75 oz Lillet Blanc
0.5 oz light creme de cacao
0.75 oz fresh lemon juice

Shake with ice, strain into chilled cocktail glass.
Garnish: lemon twist

In case you don't know, Lillet Blanc is a hard to find French aromatized quinquina - a wine with quinine added. Like Dubonnet, it's produced in white and red versions, and the white is called for here.
The flavour here is a bizarre combination that just seems to work in some weird way. As predictable, you get a large hit of zingy lemon, which combines quite well with the fruity Lillet. However, at the end, you taste chocolate - it seems an odd pairing, but give it a try. Apparently the creme de cacao can overpower the drink. My brand, Continental, blended very well at that ratio, but some might require less to be added.
Try this, it's weird and wonderful.

Ramos Gin Fizz

Make this drink to trick gin-haters into drinking it. A sort of gourmet gin fizz (gin, lemon juice, sugar and soda), if you feel queasy about drinking raw egg, which tastes fine, then you can leave it out. This wonderful beverage is smooth and creamy but with a bit of a zing (from the fruit not the gin). A true classic.

• 1.5 oz gin
• 0.5 oz lemon juice
• 0.5 oz lime juice
• 1.25 oz simple syrup
• 2 oz milk
• 1 small egg white (optional)
• 2 drops orange flower water
• 3 oz soda water

Shake all ingredients except the soda with ice and strain into a highball. Topping it up with the soda produces a nice creamy foam on top.

Photo: Phil

The orange flower water again I had to get from the US. It can be replaced by orange bitters, which are still hard to find, or if you're desperate a twist of orange peel. This drink should appeal to all taste buds, and it's pretty healthy too.