Le Savage

le Savage copy

by Adam Rains

A Corpse Reviver Revival…? Come to the Gordon Ramsay Pub and try this play on a classic; w/Rogue Gin, fresh Tarragon & Meyer Lemon, With a touch of Pernod and a Vanilla Tarragon simple… C’ya there! — at Caesars Palace.

It might sound obvious, but always use what you have. Working in the confines of certain limitations can be liberating. You can be amazed on what you can create.

There is a fine line between limitations and options; and after working in the confides of a mostly English style kitchen, there are things that we have available and others that we don’t.

So, I looked around the kitchen and bar for some ideas and I came up with a new version of a old hangover cure, the Corpse Reviver #2.

Here are some of the contents…

Pernod! No way! This anise based liqueur may be maligned by some but can really add some wonderful complexity to a drink. The “le Savage” cocktail is a play on classic flavors: anise, spice, citrus with a base spirit. Drinks such as the Sazerac, Freddy Fuddpucker, and the Corpse Reviver #2 all play with these flavors, and there is a reason why they are classics!!!

Tarro-what??? Always searching for new flavors to conquer, I went into the kitchen to see what I could see. Tarragon was staring right at me so I decided to give it a try. It works well with Pernod due to the anise notes that it also contains. We also had a Vanilla Simple Syrup that just needed to be used, so I did!

Stud-meyers!!?
The Meyer lemon is a citrus that originates from China (like everything these days!) It is A very fragrant and slightly sweet version of the lemon.

The Chicken or the egg?
Using a little chicken stock adds a layer of umami that coats the palate.

Rogue Gin: A well made and delicate gin that is not one of our most used.

I first pre-chill the Collins glass with ice and pour in 1/3 oz of Pernod. I then moderately press the fresh Tarragon with my muddler, squeeze the juice of 1/2 Meyer Lemon, add the 1/2 oz Vanilla Syrup, 1/4 oz Chicken Stock and 1 1/2 oz Gin into a mixing glass. Give it all a quick shake and prior to straining it into the Collins glass, pour out the seasoned ice in a circular fashion in order to coat the entire inside of the glass. Add new ice and strain and pour. Then Add Tarragon and expressed Lemon Zest for garnish, fill with soda and whaaaa laaa!

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