Skip navigation

Day 297, Cocktail 295

When I selected the title for this post I had no idea that there was already a book entitled “Death Warmed Over”, written by Mary Collins and published in 1949 AND a movie by the same title, released in 1984.  Good thing I’ve got this internet thingy, huh?

So why death warmed over?  Well, I still had some champagne left over from Monday’s Valentine’s Day celebration (shocking, in and of itself, I know).  So I started thumbing throught the champagne section of the Ultimate Bar Book and found…drumroll please…the Corpse Reviver No. 3!  The Corpse Reviver and Corpse Reviver 2 are well known in the cocktail world, but this was the first time I had seen number 3.  Mittie Hellmich, the Ultimate Bar Book author credits is origin to the Cambon Bar at the Paris Ritz Hotel, having been created by Franck Meier in 1926.  So I thought to myself, let’s give it a try.  Heck, my champagne is half dead anyway!

  Corpse Reviver No. 3

  • 1-1/2 oz Pernod
  • 3-5 oz chilled champagne
  • 1/4 lemon wedge

Pour the Pernod into a chilled champagne flute.  Top with the champagne and then squeeze the lemon wedge over top of the champagne.

If you like Good & Plenty, you’ll like this since it tastes like a fizzy version of the licorice candy.  This won’t be making the list of my all time favorites any time soon, but it did help me use up the champagne!

Cheers!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: