Why is the Corpse Reviver #2 the most popular? - Cocktail Masterclass

[@flyingface]

you're such a friendly, non-condescending bar tender! i love it

[@Barprints]

Love her vibe! I'm sure her regulars love her!

[@ryanx3584]

That's what makes a good bartender. Not necessarily the fancy hand movements or the ego. Just know how on taste relationships, good memory in regards the recipes and a smile. She's great.

[@CityColourr]

I love these videos. Even as a seasoned bartender that knows how to make these, I still enjoy the watch. Your presentation style is wonderful and you’re so knowledgeable. Salut!

[@BehindtheBar]

Thank you so much, that means a lot 😊

[@erezbar5018]

I recently discovered The Sunflower Cocktail which is a variant of this drink. Substitutes the Lillet with Eldeflower. It’s a bit sweeter but gets great responses.

[@BehindtheBar]

Ooh cool! I can definitely see that working, I’ll have to give it a spin.

[@DanThePropMan]

I. Love. The Sunflower. I don't think I've met an equal-parts cocktail I didn't like.

[@manuelleonor5947]

its my 11th video this week and i still cant get over how carefree you make it to learn about all this stuff and how awesome your accent is

[@billmartz4290]

I'd enjoy a visit about absinthe. Cheers!

[@arnoweber9448]

+1 for Blue Drinks! I have known this to be true in my heart ever since I saw Star Wars.

[@pi2tj2puk]

The #2 is absolutely my favorite. I use Kina L'Aero D'Or Fugit Tempus which works very well for me. I love the way you explain the drinks, lots of detailed background with a good sense of humor!

[@teamthoth]

Oooo i want to try! Only ever had with lillet. Awesome

[@charles-edouardmorel3173]

Just tried this out for the first time and I'm blown away by how delicious and fresh it is! Might become my favorite cocktail

[@BehindtheBar]

So glad to hear that pal! It’s a banger 😊

[@Barprints]

Think I'll give this a shake tonight. Rare occasion when I have everything one hand

[@airycages]

This is one of my very favorite drinks. I like to garnish with an orange twist.

[@Barprints]

Love that orange twist with lemon in a cocktail. Always a great add!

[@maksymilianreiter3111]

I've just found your channel and oh do I love it! keep the uploads up the cotent is real quality

[@BehindtheBar]

That’s so great to hear, thank you!

[@frenzykitty]

Recently stumbled across this channel - inspired me to finally get a properly stocked selection of spirits etc at home! Thanks for the accessible and fun content!

[@BehindtheBar]

Yay! So glad you enjoyed Gareth and let me know how you get on experimenting 😊

[@frenzykitty]

@@BehindtheBar gotta get my Speed rail sorted first and foremost

[@chokkan7]

My corpse was fully revived the moment I laid eyes on you...the highball is just icing on the cake.

[@thomasb2246]

Cocchi Americano is amazing stuff. Best Vesper Martini that I have ever had (and made) was that with a couple measures of The Botanist Gin (from Islay) and one measure of Reyka Vodka (from Iceland) with a slice of orange peel. Superb.

[@BehindtheBar]

That sounds like a Vesper of the Gods! Similar deal as here, the Vesper was originally made with Kina Lillet so Cocchi is actually probably closer to it than modern day Lillet Blanc with that fairly bitter edge. The Botanist is so good, too.

[@stevenbassi8907]

My new favorite hill in the KZbin highlands. Bravo!

[@jdguillot8647]

"...on the floor if you have cleaners or in the sink if you don't..." "...anyone who says blue drinks don't taste better is a liar." Literal LOL.

[@BehindtheBar]

😂

[@jimsannerud6254]

Hahah ... too much of the dog that bit you. So true. You can get crazy, but you can't go wrong with the Tanqueray, Cocchi Americano, Cointreau and Pernod combo. Great cocktail, hung over or not!

[@Barprints]

I absolutely love her explanations. She'd be a great bartender to chat with while being served

[@josephlee4554]

I use 30mls cos its' so nice and if I'm really feeling brave, I use a navy strength gin, great video :)

[@ianholmes6078]

Ya! Blue drinks rock! Blue Hawaiian is a favorite.

[@BehindtheBar]

Haha excellent!

[@Barprints]

Love the doctor reference! I always used "pharmacist" 😜

[@kehgray]

That looks delicious.

[@BehindtheBar]

You’ll need to come visit so I can make you one!

[@kehgray]

@@BehindtheBar Or you could come here! ;)

[@BehindtheBar]

One day, when I don’t keep having to go home for weddings haha

[@kehgray]

A "punch of bittesweet herbaciousness" Well done!

[@BehindtheBar]

Haha thank you, I enjoyed that turn of phrase myself!

[@GregsWhiskyGuide]

Lovely....(everything)...I wonder if you ever used Compass Box's "Orangerie" ? (a craft Scotch whisky infusion with genuine manually made orange peel, so it can no longer be called whisky but is still the main content...note it is not sugary). Could be interesting for your (re)creations...just saying...Cheers, Cara !

[@BehindtheBar]

No, I’ve had some of Compass Box’s bottlings but not that one yet!

[@mima9277]

i think i love you. :) thank you for your great videos!

[@missrachelk81]

This is my current favorite! I actually prefer it with Lillet Blanc to Cocchi americano.

[@BehindtheBar]

Totally fair, I just like the little extra bitterness from Cocchi but Lillet is really lovely and softly floral!

[@tomkane1408]

Gorgeous Scottish Lass via Australia that really must be of Irish descent. Could watch her all day, Cara, Hollywood will be calling.

[@jfk8927]

Shout out Hoot the Redeemer's Corpse Reviver No. Blue Slushies. So good.

[@BehindtheBar]

I’m sad I’ve never made it there but love Pandas!

[@stevenmarshall9116]

I made a corpse reviver recently which used fernet, brandy and white creme de menthe with cocoa bitters. It was very tasty 😋

[@BehindtheBar]

Oh wow, can’t get my head around that- will need to try!

[@stevenmarshall9116]

@@BehindtheBar its am unusual taste. Quite earthy and medicinal with loads of mint coming through on the aftertaste. Love your show, keep up the great work. Educational and fun 😁

[@oysterstu4822]

Making this tomorrow night

[@BehindtheBar]

Let me know how you get on!

[@oysterstu4822]

Behind the Bar So I had no idea until watching this what this drink was and it combines so many of my favorite flavors. It's so good, and you're instructions are Primo!! Thank you so much!

[@BehindtheBar]

Aw good, I’m so glad you liked it!

[@bushwood1676]

Will have to give Marionette liqueurs a shot one day, can’t find it in the shops. Also need a bottle of absinth.

[@BehindtheBar]

Absolutely, they’re still pretty tiny but if you’re in Australia I can probably point you in the right direction?

[@bushwood1676]

Behind the Bar Yeah I’m in SA

[@BehindtheBar]

So I just spoke to the guys- they should be stocked in East End Cellars, Belair Fine Wine, Edinburgh Cellars and Goodwood Cellars in Adelaide. Hopefully one of those is close to you or you can pop in next time you’re nearby!

[@bushwood1676]

Behind the Bar Wow, thanks for that. Yeah they aren’t too far away I’ll have to try a bottle of Mure or Amaretto to start with I think. Thanks again.

[@BehindtheBar]

Glad to be of service!

[@happycamper2220]

Fantastic! In the USA you'd use .75oz. or 22.5 ml for each... no real difference. Or for a stronger punch style drink, you can use 28ml/full ounce measurements if you want to fill a pint glass with ice. Although it might not be a hangover cure anymore.

[@BehindtheBar]

‘Unrevive the corpse again’ haha

[@joegonzalez7518]

Hi Cara, was wondering if you've ever tried Giffard Curacao Triple Sec? I have a bottle of said Orange Liqueur, along with Giffard Crème de Violette and Banane du Brésil. I'll be making an Aviation, Banana Daiquiri and "whatever Cara thinks I should make with the Giffard Triple Sec." Haha. Most bartenders on KZbin use the Pierre Ferrand or Cointreau, like you mentioned. Just wondering what your thoughts are on Giffard products. Thanks and Cheers!

[@BehindtheBar]

I haven’t honestly tried Giffard Triple Sec in a while but their liqueurs are good quality so I’m sure it will be delicious! It’s just a bit sweeter than say, Pierre Ferrand, because that’s deliberately dry- maybe try using 5ml less when you’re substituting in and you can always add more!

[@jimryan4056]

I love your ice. Is it from a tray?

[@BehindtheBar]

For shaking etc? It’s just from the little ice machine at Nomada (at Bomba we’re lucky enough to have a Hoshizaki which has really large cubes), but this is more similar to a tray - which is what I use at home 😊

[@hanswurst6680]

So much love for the monkey island reference! :D

[@mrdisco99]

If I don't have blanc vermouth or lillet, would a combo of sweet and dry vermouth work, or is that completely off the mark? I'm afraid I don't know enough about the flavor of blanc, and was hoping I could make do with what I have and not have to get another bottle.

[@BehindtheBar]

I would actually just stick with dry and maybe add a little extra sugar - Blanc is like a slightly sweeter dry but without any of the more raisiny characteristics of sweet, so it is still very fresh. I think adding in sweet would throw off the balance a bit!

[@mrdisco99]

@@BehindtheBar Thanks... maybe I'll experiment with Dolin Dry and simple syrup.

[@yelnats61]

I know you’re coming from Australia, but where is your accent from? I love it.

[@SteveAbrahall]

Dornt ye ken she's frae scootlund? www.whoohoo.co.uk/main.asp !

[@BehindtheBar]

Haha thanks Steve! Yes, from Glasgow originally but have lived here for about 5 years and in Canada and France before that so it’s probably a little softer...

[@ejgoldlust]

@@BehindtheBar Thanks for that! I'm usually good with accents and figured you were from Western Scotland and had spent some time in Canada or the US, but had no idea about France. (You have your hobbies, i have mine.) More importantly, thanks for the lesson in one of my favorite go-to cocktails! Cheers

[@SteveAbrahall]

Blue Curacao - the 80's LOL yes yes (oh dear!) ..... Hmm tried some nice Swiss absinthe a few years ago it was like drinking a fragrent forrest floor - unfortunatly didn't get the name of the thing... and yes one should avoid the Eastern european absinthe!

[@BehindtheBar]

Hand on my heart I’m not a massive fan of aniseed (as you’ll see in an upcoming video haha) but there are definitely some beautiful absinthes out there. Glad you found a good one!

[@interstellarlapisthecccp4946]

Corpse reviver number one is absolutely terrible for it's stated purpose. The wisdom of drinking more alcohol to cure a hangover is questionable to begin with, but if you're going to be using it as a painkiller to numb all the different pains associated with in-taking too much alcohol the night before than you definitely want something sour and fresh. Number one is sweet and heavy... which is absolutely terrible when you are in a groggy and nauseated state. I'd personally even supplant the lemon juice with lime juice to give it more of that bitter and sour note. I like the color of the drink as well... it's a pale limey green, kind of like a glazed over eye of a corpse that has just begun to decay. I've never tried drinking to get over a hangover on a regular day but this does have it's uses if you went to sleep early morning and woke up mid-afternoon feeling like shit and you had a few things you had to do before hitting another party that night lol.

[@bflochip8129]

If you don’t have absinthe can you use a drop of anise oil or is that just wrong? Obviously a novice question.

[@BehindtheBar]

Totally reasonable question! I haven’t really come across anise oil but I don’t see why not- obviously just bear in mind how powerful it is and just use a very little bit to start!

[@ItsMe-fs4df]

My husband sitting next to me, not paying any attention at all... 'Any one that says blue drinks don't taste better is a liar' I like this channel, she knows what she's talking about! ...seriously that's your only take away from the ten minute video...

[@BehindtheBar]

Hahaha I mean if that is his only take away I’m still happy 😜

[@beepIL]

I could hear you speak forever Subscribed

[@BehindtheBar]

Hahaha thanks pal!

[@YourRealBestFriend]

Punch magazine! My favourite old-timey picture mag dripping with sleaze, gossip, bad taste with wonderful, nasty-assed pictorals!

[@miczuu92]

So now I know

[@Boolfrawg]

Helping me be a better mixologist, thanks. Also, I think I might have an entirely non-creepy crush on you.

[@Barprints]

Don't we all?!

[@eronackerman565]

Call me a caveman, but I always just add the equivalent of a couple dashes of absinthe right into the drink instead of the glass rinse and it turns out great.

[@petergoransson3181]

Could drink this With Averna instead of tripple sec...

[@BehindtheBar]

It would be pretty different!

[@petergoransson3181]

I am a sucker for Gin and Amaro 😊

[@BehindtheBar]

Peter Göransson it’s a great combo! Averna is just a stronger flavour than triple sec so maybe start with a bit less and take it from there?

[@nepoznati111111]

I'm drunk so I'll subscriber.. :D

[@Sunny_Frost]

I feel like an utter barbarian watching these lol, me and my man just pour some Pernod into a glass with fizzy orange and drink it straight like that, it's so overpowering but we love the taste of it, I should really try some of the more simple gin cocktails maybe lol

[@BehindtheBar]

Haha not at all, if you like it that’s great! I’m kind of intrigued to be honest, can’t really imagine how that would taste- I have a Berocca type flavour in my head? But it’s always good to try something new. If you like tall and fizzy maybe start with the Tom Collins?

[@Sunny_Frost]

@@BehindtheBar I actually really want to, if I can convince him to try something new, I really can't describe the taste, aniseed and orange lol, we like it but seems everyone else I mention it to doesn't haha

[@redbertiethechampion1863]

So now we know…💋😃