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It put in print for the first time the Corpse Reviver #1 and Corpse Reviver #2, two drinks that could not be more different.īut what were the parameters that allowed entry into this family? A Sour is sour, a Fizz is fizzed, a Flip has a whole egg, what made a Corpse Reviver a Corpse Reviver? Certainly there must be some defining characteristic in the recipe itself that earns its title. Could this umbrella term be considered a family of drinks unto itself? In 1930, Harry Craddock’s “The Savoy Cocktail Book” postulated that yes, it could. Learn more about edible flowers in my guide!įind more of my favorite hors d’oeuvres recipes here.The Corpse Reviver was a title given to drinks that could wake the dead, shake the cobwebs off, or, less poetically, help with a hangover. Garnish with blueberries and an edible flower, if desired. Shake hard until chilled, then fine strain into a chilled coupe glass (rinsed with absinthe, or not).
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Once you have your compote and other ingredients assembled, add them to a cocktail shaker filled with ice. One thing to keep in mind is that blueberries, even in peak season, can vary wildly in their level of sweetness.īefore batching cocktails for a group, test the recipe with your own compote to see if you need to add simple syrup to offset the tartness of the berries. I find this cocktail delicious with and without the absinthe rinse, so try it both ways and see what you prefer. Fairy Godmother Absinthe & Pineapple Cocktail.And if you like absinthe cocktails, you might also enjoy: If you’re feeling adventurous or love absinthe, rinse your glass with about ⅛ oz of absinthe like the classic Corpse Reviver recipe. Since the compote still contains whole berries, unlike a syrup, you’ll want to make sure you fine strain this drink after shaking. Inspired by the proportions of the classic Corpse Reviver No 2 cocktail, this recipe swaps out the gin for bourbon and the triple sec (orange liqueur) for our delicious blueberry compote. If you have a surplus of ripe berries this summer, whip up a batch of this quick compote to get the most of that wonderful blueberry flavor. This delicious fruity compote is great in cocktails, on crostinis, or even on your morning pancakes. Cook the mixture until the berries begin to burst, then remove it from the heat and let it cool.
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To make the compote, you’ll simmer fresh blueberries with sugar, water, and a squeeze of lemon juice. You might also enjoy my Strawberry Lilac Crostini Appetizers. The best part of this simple combo is that you only need to put the work into making one blueberry compote that can then be used both for the cocktail and hors d’oeuvres! Get the Blueberry Thyme Goat Cheese Crostini recipe on our sister site, Moody Pantry. Toasty crostinis topped with goat cheese, blueberries, and thyme make the perfect accompaniment, with balanced sweet, savory, and tart flavors. With cooler weather just around the corner, I went with bourbon for this simple, equal parts cocktail.
REVIVER DRINK FULL
Blueberry season is in full swing and I’m making the most of several pounds of freshly picked berries with a pairing that’s just as good during these hot, late August days as when the first leaves begin to fall.