Saturday, January 16, 2021

corpse hand

1 oz Cognac (Pierre Ferrand Ambre)
1/2 oz Apple Brandy (Morin Selection)
3/4 oz Campari
3/4 oz Sweet Vermouth (Cocchi)
3 dash Mole Bitters (Bittermens)

Stir with ice, strain into a cocktail coupe, and garnish with a cherry.

Two Saturdays ago, I thought about the Cognac-apple brandy combination of the Corpse Reviver No. 1 from the Savoy Cocktail Book and wondered what I could do with it. Two years ago, I was pushed to take the uninspiring split spirit Manhattan of sorts without bitters and provide it some pizzazz by giving it the Vieux Carré treatment to concoct the Corpse Carré. Here, I wondered how these spirits would do in the Campari-laden Hand series created at Sasha Petraske's Milk & Honey in New York City.
For a name, I dubbed this one the Corpse Hand. Once assembled, it reached out with a rich brandy aroma with a sharper bitter orange element. Next, grape, caramel, and apple on the sip led into Cognac, apple, earthy bitterness, and chocolate flavors on the swallow that helds create a lavender-like note.


Benjajinj said...

A fantastic idea, definitely one to try. Not sure why I've never considered taking lacklustre cocktails and simply fitting them into the template of a classic!

I made a satisfactory improvement to the original CR by adding 5ml of cherry liqueur and a dash or two of peach bitters. With only a little modification it becomes quite lovely.

CocktailVirgin said...

I've done the Improved treatment (Maraschino & absinthe) which sounds similar to drinks to give them life. The Saratoga pops with that combination (just like it does with Benedictine and Peychaud's in the Vieux Carré).