Cocchi Americano is, depending on who you ask, either the reborn Christ-child or the spitting image of Kina Lillet, the now-defunct, original version of the ubiquitous (and still delicious) French aperitif wine. Cocchi is a quinined Moscato d’Asti, made in (or maybe near?) the eponymous Italian town. It is heavily bittered, with strong warm spice and citrus flavors over a slightly syrupy backbone.
After a brief moment in the spotlight when someone realized it could be subbed successfully for Kina Lillet, Cocchi became unobtainable in the US, until the brave folks at Haus Alpenz began importing it again last week. I got my shipment in today.
The Corpse Reviver #2
- 3/4 oz gin (Plymouth)
- 3/4 oz Cointreau
- 3/4 oz Kina Lillet (Cocchi Americano)
- 3/4 oz lemon juice
- 2-3 drops absinthe
Shake all ingredients well, with ice. Strain into a cocktail glass. Garnish as you will.
The Corpse Reviver #2, of course, is a well-known drink at this point: something of a darling of the craft-cocktail movement. While it’s delicious made with Lillet, making it with the much bitterer Cocchi Americano creates a different drink, one that is richer, more interesting, and, well, makes you feel that much cooler, for trying this damn hard to remake a drink that no-one cared about ten years ago. I can’t decide if that was sarcastic or not. But I am looking forward to having another.
liquor is quicker 
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