I had my first Corpse Reviver #2 while touring Old World Spirits in Belmont (I may have mentioned them once or twice before…) with a few other spirit lovers. The owner and distiller, Davorin Kuchan, was telling us about his Blade gin (which I think is wonderful — more about it on the “Gin” page).

After letting us try it straight, he whipped up a batch of Corpse Reviver #2’s, which were fantastic for a couple of reasons. First, because this was kind of a turning point for me with gin, and it made me so happy to taste one that I really loved and didn’t just tolerate. Second, because the cocktail itself was just delicious, and I’d never had one before. And finally, because it was one of the first times I’d had a gin cocktail where I could taste the gin and was happy about that fact. The particular profile of the Blade gin melded so well with the citrus and anise — it struck me as flawlessly balanced, with the other flavors really bringing out the unique notes in this particular gin.

Here’s the traditional recipe:

Corpse Reviver #2

1 oz. gin
1 oz. Cointreau
1 oz. Lillet Blanc
1 oz. fresh lemon juice
1 dash absinthe

Shake with ice, then strain into a cocktail glass. Garnish with an orange peel.

As if the Blade on its own wasn’t amazing enough, Kuchan went and barrel aged a bunch of it to create a small batch of what he calls “Rusty Blade”. We tasted a barrel sample while we were there, which was one of the strangest alcohol-tasting-related experiences I’d had at that point. The stuff was amazing; when it came out, we bought two bottles (and would’ve bought more if it weren’t so pricey; you have the cost of French oak barrels to thank for that). It remains one of my favorite spirits for both mixing and sipping.

So, once we got the Rusty Blade, I had to try the Corpse Reviver #2 with it. Call it a “Rusty Corpse,” if you want:

Rusty Corpse

1 oz. Rusty Blade barrel-aged gin
1 oz. Cointreau
1 oz. Lillet Blanc
1 oz. fresh lemon juice
1 dash absinthe

Shake with ice, then strain into a cocktail glass. Garnish with an orange peel.

This was just amazing. The barrel age brings just a little additional warmth and roundness to the other cocktails, while still maintaining the lovely balance of the original. This is a modification I’ll likely be making again and again (until we run out of Rusty Blade, that is). :)