Eric Lorincz, head bartender at The Savoy in London created this riff on one of the hotel’s most famous eye-openers, the Corpse Reviver No. 2. The original mix of gin, Lillet, Cointreau is replaced with Old Tom gin, basil, celery bitters and egg white for a fizzy, herbaceous play on Harry Craddock’s early 20th-century original.
- 1 1/2 ounces Old Tom gin
- 6 basil leaves
- 1 ounce lemon juice
- 1/2 ounce simple syrup (1:1, sugar:water)
- 3 dashes celery bitters
- 1 dash egg white
- In the bottom of a cocktail shaker, gently muddle the basil with the simple syrup.
- Add remaining ingredients, add ice and shake until chilled.
- Double-strain into a chilled coupe or cocktail glass.