OLD FASHIONED COCKTAILS-Corpse Reviver:
When was the Corpse Reviver Invented?
The Corpse Reviver is a classic cocktail that was popular in the late 19th and early 20th centuries. The cocktail is actually part of a series of “Corpse Reviver” cocktails, which were intended as hangover cures.
The original recipe for this cocktail No. 1 dates back to at least the 1860s, but the more famous Corpse Reviver No. 2 was first published in 1930 in Harry Craddock’s “The Savoy Cocktail Book”. The drink experienced a revival in popularity in the early 2000s during the “cocktail renaissance.”
What You Need
- gin
- Lillet Blanc or Cocchi Americano
- Cointreau or triple sec
- fresh lemon juice
- Angostura bitters
- Maraschino cherry for garnish
How to Make it?
- Fill a cocktail shaker with ice.
- Add the gin, Cointreau or triple sec, Lillet Blanc or Cocchi Americano, and lemon juice to the shaker.
- Add a dash of absinthe to the shaker.
- Shake the mixture vigorously for about 10-15 seconds, or until the shaker is frosty.
- Strain the mixture into a chilled cocktail glass using a strainer to catch the ice and any small particles
Variations:
- For No. 1, use equal parts brandy, Fernet Branca, and sweet vermouth, and garnish with a lemon twist.
- For No. 3, use equal parts Cognac, Calvados, and sweet vermouth, and garnish with a lemon twist.
- For No. Blue, use gin, Blue Curaçao, Lillet Blanc, and lemon juice, and garnish with a cherry.
Tip For Making this cocktail recipe:
- Use quality ingredients: A good recipe for it depends on using high-quality ingredients. Use a good-quality gin, such as London Dry or Plymouth gin, and a fresh and high-quality lemon juice.
- Use Lillet Blanc or Cocchi Americano: The original recipe calls for Lillet Blanc, a French aperitif wine, but Cocchi Americano is also a good substitute. These ingredients add a subtle sweetness and a floral note to the cocktail.
- Use just a dash of absinthe: Absinthe is a potent ingredient, so use just a dash of absinthe to add a hint of anise flavor and aroma to the drink. If you don’t have absinthe, you can use an anise-flavored liqueur, such as Pernod or Ricard, as a substitute.
- Shake the cocktail well: To properly mix the ingredients, shake the cocktail vigorously for about 10-15 seconds, or until the shaker is frosty. This will help to blend the flavors and create a smooth and well-balanced cocktail.
- Strain the cocktail: Strain the cocktail into a chilled cocktail glass using a strainer to catch the ice and any small particles. This will ensure that the cocktail is smooth and free of any debris.
Frequently asked questions
What type of gin should I use in it?
You can use any type of gin in it, but a London Dry gin or Plymouth gin works well in this cocktail.
What is Lillet Blanc?
Lillet Blanc is a French aperitif wine that is made from a blend of Bordeaux wines and citrus liqueurs. It adds a subtle sweetness and a floral note to the Corpse Reviver cocktail.
What type of glass should I use for it?
A chilled cocktail glass is the traditional choice for a Corpse Reviver. The glass should be chilled in the freezer or refrigerator before serving to keep the cocktail cold.
What is the proper way to garnish this cocktail?
The Corpse Reviver No. 2 is traditionally served without a garnish, but you can add a lemon twist or a cherry as a garnish if you prefer.
How strong is this cocktail?
The cocktail No. 2 is a strong cocktail with an alcohol content of around 28-30% ABV. It should be consumed responsibly and in moderation.
What are some variations of it?
There are several variations of the Corpse Reviver, including the Corpse Reviver No. 1, which is made with brandy, Fernet Branca, and sweet vermouth, and the Corpse Reviver No. 3, which is made with Cognac, Calvados, and sweet vermouth. The Corpse Reviver No. Blue is a modern variation that is made with gin, Blue Curaçao, Lillet Blanc, and lemon juice.
Corpse Reviver
The Savoy Cocktail Book, published in 1930 by the famous Harry Craddock, was a hot cocktail book at the time! Corpse Reviver cocktail is included in the book.
The allusion to this drink comes from an English proverb called "Hair of thedog", which is more fully known as "hair of the dog thatbit you", "If you are accidentally bitten by a dog, just take some dog hair from the dog that bit you and apply it to the wound, the wound will be healed! Later it was used as a substitute for "a drink to relieve a hangover the next morning after a person has gotten drunk".
Ingredients
- 1 oz gin
- 1 oz Lillet blanc
- 1 oz Cointreau
- 1 oz fresh lemon juice
- 1 teaspoon of Angostura bitters
- Maraschino cherry for garnish
Instructions
Place ice in a cocktail shaker. Pour in gin, Lillet, Cointreau, and lemon juice. Use a spoon, pour the vermouth into a cocktail glass, and swirl to coat sides of glass. Shake cocktail, and then strain into the glass. Garnish with a Maraschino cherry.
Notes
Absinthe is a potent ingredient and can quickly overpower the other flavors in the cocktail. Use only a dash of absinthe to add a hint of anise flavor and aroma to the drink. If you don't have absinthe, you can use an anise-flavored liqueur, such as Pernod or Ricard, as a substitute.
