Corpse Hand

Name: Corpse Hand
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 1 cocktail
Cuisine: Cocktail
Ingredients: 3 dash Angostura Bitters; 30 ml Cognac; 1 Maraschino Cherry; 23 ml Campari; 23 ml Sweet Vermouth; 15 ml Apple Brandy

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Stir Cognac, Apple Brandy, Sweet Vermouth, Campari with ice. Strain into a coupe.

I recently pondered over the Cognac and apple brandy pairing from the Corpse Reviver No. 1 in the Savoy Cocktail Book and wondered how I could elevate it. Two years back, I took an uninspired split spirit Manhattan without bitters and added a Vieux Carré twist to create the Corpse Carré. Now, I was curious about how these spirits would fare in the Campari-rich Hand series developed at Sasha Petraske's Milk & Honey in New York City.

Method

Stirred

Glass

coupe

Difficulty

Hard

Flavor Profile

Bitter

Dry

Herbal

Warm