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The Corpse Reviver #2 is a classic cocktail, one of the greats made with gin back when people really loved their gin cocktails. It is a true testament to the mixability of the botanical-filled spirit and a drink I suggest everyone experience at least once in their lifetime. The recipe is quite simple: gin, wine (Lillet), orange and absinthe liqueurs, and lemon juice. The culmination of each of these fascinating ingredients is a cocktail lovers’ dream come true.
As is the case with the brandy Corpse Reviver, this drink (and other’s that have taken the name) are said to have been useful back in the day for reviving those souls who may have had one two many the previous night. They are meant to snap you back into reality, though I would simply add it to the ‘hair of the dog’ theory for curing hangovers. Also, note the equal measurements…the easier the better for the sufferer.
Mistress Kester of the Undead with a Corpse Revivor 2
CORPSE REVIVOR 2
1 ounce Tanqueray gin
1 ounce Lillet Blanc
1 ounce fresh squeezed lime juice
1 ounce orange liqueur (i.e. Cointreau)
1 drop absinthe
Cherry for garnish
Pour the ingredients into a cocktail shaker filled with ice. Shake well.
The dead have risen…
Zombie Herd from left • Phillip Steadham • Robyn Lane • Kester Cockrell-Chau • Sonny Chau • Davis Ison
SOLERNO BLOODSHOT
Created by Solerno Blood Orange Liqueur Brand Ambassador Jackie Patterson
1 lychee fruit from a can
1 fresh blueberry
1/4 oz. Campari
1 oz. Solerno Blood Orange Liqueur
Place the blueberry in the lychee fruit so it looks like an eyeball. In a shot glass, pour the Campari and place the lychee eyeball inside. Chill the Solerno with ice and strain into the shot glass. Shoot and enjoy!
Our Fall cover artist and zombie apocalypse survivor Suzi Selman slays the zombie formerly known as Sonny Chau
VUELVA A LA VIDA, “Come Back to Life” Punch
Created by Milagro Tequila Brand Ambassadors JP De Loera, Gaston Martinez and Jaime Salas
6 parts Milagro Anejo
2 parts Snap Liqueur
1 part lemon juice
4 parts pineapple juice
2 parts apple juice (unfiltered)
2 parts tamarind juice
2 parts sparkling water
Angostura to taste
Grated nutmeg to taste
Build in a punch bowl over ice and garnish with lemon wheels, apple slices, prunes, nectarine slices and marigold tops.
An undead wish for the perfect Halloween spirit comes true for zombie Phillip Steadham.
BACARDI ZOMBIE Cocktail
2 parts BACARDI® Superior Rum
1 1/3 parts BACARDI® Gold Rum
1 part grenadine*
1 part triple sec*
2 parts sweet and sour mix*
2 parts orange juice
Shake all ingredients with ice and pour into tall glass. Garnish with fresh fruit. For a spooky twist, replace grenadine
with blue curacao.
Zombie apocalypse survivor Suzi Selman will live on to create another cover.
DEVIL WHISKERS
¾ part SVEDKA Clementine
¾ part sweet vermouth
¾ part orange juice
½ part orange Curaçao
Dash orange bitters
*Fake blood tip – ½ cup white corn syrup, 1 tablespoon cornstarch, 1/8 to ¼ cup water, 15 drops red food coloring, 1-5 drops blue food coloring
Combine ingredients in a cocktail shaker filled with ice, shake, and strain in to a martini glass. Garnish with orange peel.
PECHE MORTEL (The Mortal Sin)
Created by Hendrick’s Gin Brand Ambassador Kris Van Dopek
2 parts Hendrick’s Gin
1 part fresh lemon juice
1 part St. Germain
½ elderberry juice
2 dashes Bitter Truth Creole Bitters
Shake and double straine into a coupe . Garnish with an Edible flower.
Mark Kruse’s life was on the line as zombie Sonny Chau flew in for the kill…he is currently still missing.
DARK AND STORMY
1.5 oz Gosling’s Black Seal Rum
Gosling’s Stormy Ginger Beer
In a tall glass filled with ice add 4 – 5 oz of Gosling’s Stormy Ginger Beer and top with Gosling’s Black Seal Rum. Garnish with a lime wedge.