Kristina Soljo
Cocktail names don’t get much more graphic than the Corpse Reviver No. 2, a notorious classic from Harry Craddock’s legendary 1930 publication, The Savoy Cocktail Book. The absinthe-accented, equal-parts blend of gin, triple sec, Lillet Blanc and lemon juice has long been a staple for sore heads looking to bounce back from a big night, but had a renaissance in 2007 thanks to Kiwi barman Jacob Briars.
His tweak, dubbed the Corpse Reviver No. Blue, famously swaps triple sec for the far more colourful blue curaçao and also forms the basis for the George’s Reviver No. 2 – a house favourite at Perth’s modern Greek taverna of the moment, Yiamas.
“The overall concept of the opening drinks list was to sort of wrap a Greek flag around a book full of classic recipes,” says venue manager Caitlin Johnson. “I wanted to feature Greek spirits and liqueurs, and also wanted the whole thing to feel a little tongue-in-cheek, too.”
Her tongue-staining variation switches out Lillet Blanc for mastiha, a distillate made from the secreted resin of the mastic tree, native to the Greek island of Chios. “It has a flavour somewhere between pine needles and musk sticks,” she says, “so it feels like aromatised wine territory to me.”
And as for George? “Coincidentally, the previous venue to occupy the site was also a Greek restaurant, called George’s Meze, so this is our little nod to them.”
How to make Yiamas’ George’s Reviver No. 2 recipe
For orange-infused sugar syrup, peel the skins off 1kg oranges, and rub together with 750gm caster sugar in a large bowl. Cover and leave overnight.
Top with 200ml boiling water until sugar is dissolved, strain the liquid and allow to cool. Chill a coupe glass.
In a cocktail shaker, combine 30ml London Dry gin, 30ml mastiha, 15ml blue curaçao, 30ml freshly squeezed lemon juice and 15ml orange-infused sugar syrup. Fill with ice and shake vigorously until well chilled. Double strain into the coupe and garnish with a dried lemon wheel.
Mastihas to try in a George’s Reviver No. 2
Skinos Mastiha
Scrubby, woody and herbaceous, Caitlin Johnson’s mastiha of choice calls the Mediterranean to mind and finishes on a minty-fresh high.
Kleos Mastiha
Female-founded Kleos is double-distilled, using both raw resin and essential oil to amp up its leafy, floral aromatic profile.
Tetteris Mastiha
This agreeably light-bodied bottling also makes for an ideal digestif; sweet, pine-fragrant and perfect on its own at a frosty temperature.
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