Corpse Reviver No. 2


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Ingredients

  • 1/4 cup Cointreau or other orange liqueur
  • 1/4 cup fresh lemon juice
  • 2 dashes of absinthe or pastis

Recipe Preparation

  • Combine first 5 ingredients in cocktail shaker; fill shaker with ice and shake vigorously 30 seconds. Strain into 2 chilled cocktail glasses; garnish each with 1 cherry and serve.

Nutritional Content

1 serving contains: Calories (kcal) 210.1 %Calories from Fat 0.0 Fat (g) 0.0 Saturated Fat (g) 0.0 Cholesterol (mg) 0 Carbohydrates (g) 17.3 Dietary Fiber (g) 0.3 Total Sugars (g) 13.2 Net Carbs (g) 17.0 Protein (g) 0.2 Sodium (mg) 2.7Reviews Section

This tangy treat is one of a series of cocktails that were popular in the pre-prohibition era and are believed to date back to the 1870s. The Corpse Reviver blends were designed to refresh those who were feeling the effects of overconsumption and include sharp flavors to cut through a hangover. Amazingly, despite their considerable alcohol content, these cocktails were designed to be drunk in the morning, first thing after waking up!

The Corpse Reviver family fell out of fashion post-prohibition but were brought back into circulation later in the century. The recipes were written down in Henry Craddock’s Savoy Cocktail Book , compiled in 1930. When modern bartenders took inspiration from these retro classics, the Corpse Reviver cocktail set was – appropriately – brought back to life!


Alicia Perry’s Corpse Reviver No. 2

Ingredients
  • 1 ounce gin, preferably Plymouth
  • 3/4 ounce Lillet Blanc
  • 3/4 ounce Cointreau
  • 3/4 ounce lemon juice
  • 1/4 ounce simple syrup
  • pastis, to rinse the glass
Directions
  1. Rinse a coupe with pastis and set aside.
  2. Combine all the remaining ingredients in a mixing tin and shake with ice.
  3. Strain into the prepared coupe.
  4. Garnish with a lemon twist.

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Recipe: Corpse Reviver No. 2


While some cocktails began as a way of disguising bitter medicines, this cocktail began as a medicine of as different sort: a hangover cure. The Savoy Cocktail Book suggests that a Corpse Reviver No. 2 “be taken before 11 a.m., or whenever steam and energy are needed.” For us, it is usually a brunch cocktail, enjoyed in the morning (or afternoon depending on our “steam and energy”).

Corpse Reviver No.2
3/4 ounce gin (Plymouth works well, so does Aviation)
3/4 ounce Triple Sec (Cointreau works well)
3/4 ounce Lillet Blanc (some choose to use Cocchi Americano)
3/4 ounce Lemon Juice
Rinse of Absinthe

Rinse chilled cocktail glass with absinthe.
Combine ingredients in a shaker.
Shake ingredients sharply with ice.
Strain into cocktail glass.
Garnish with a brandied cherry.

Some variations on the Corpse Reviver No. 2 call for 1 ounce of each, rather than the ¾ ounce that we use. If you do pour that more formidable one, Harry Craddock’s quip “Four of these taken in quick succession will un-revive the corpse again.” perhaps would need to be restated to suggest “three”, rather than “four”.


Corpse Reviver 2

  1. Coat the glass with absinthe
  2. Combine remaining ingredients with ice and shake
  3. Strain into a coupe
  4. Garnish with lemon peel

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It's a surprise and a shame that this cocktail has not become a standard of the brunch menu, taking a seat next to the Bloody Mary and Mimosa. Presumably its omission has something to do with the stigma of absinthe, but the Corpse Reviver #2 is arguably the best hair of the dog. This gin-based recipe is the superior variation in a family of largely obsolete cocktails. In fact, drop the formality of the “number 2” and there’s no confusion about which formula you’re referring to.

Composed of equal parts gin, cointreau, lemon, and Lillet, it makes for easy AM assembly. The intensely aromatic absinthe followed by a bright, tart jolt of flavor will definitely clear the morning haze. We strongly suggest coating the glass with absinthe to keep its contribution relatively subtle. Lillet and Cocchi Americano are fairly interchangeable here, Cocchi being slightly sweeter.

As transcribed in The Savoy Cocktail Book, the Corpse Reviver, along with many other cocktails, calls for the ingredient Kina Lillet. Unfortunately, the producers of Kina Lillet changed the formula in the 1980s, sending it into the abyss alongside countless vintage cocktail ingredients. The reformulation resulted in Lillet Blanc, but many claim Cocchi Americano is now closer to the original. Try both and see what suits your tastes your hangover will thank you.

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Corpse Reviver No. 2

Add ingredients to shaker and shake on ice for 10 to 12 seconds. Strain into a stemmed coupe or martini glass. Garnish with an orange peel.

Notes on Ingredients

Gin: Gin should be a London Dry Gin. It&rsquos role here is as much backbone as anything, so you want a robust gin with a strong juniper presence. Beefeater, Tanqueray, and Bombay all work well.

Lemon Juice: Fresh lemon juice is vital here, both for brightness and for sufficient acidity. Bottled, pasteurized lemon juice is technically acceptable, but I think you know you&rsquore better than that.

Cointreau: The brand is called for by name in the recipe, and it&rsquos a good idea to listen. Cointreau&rsquos clean orange infusion and moderate sweetness are perfect for this drink. I wouldn&rsquot go Grand Marnier or Curacao the brandy base of those will bring heavy oak and vanilla flavors that will weigh down the brightness of the cocktail. Nor would I sub Cointreau for cheaper triple-secs. Yes, it&rsquos expensive, but it&rsquos such a big part of this drink, something bad will weigh down the whole ship.

Lillet Blanc: Lillet (&ldquoLil-lay&rdquo) Blanc is a fortified wine from Bordeaux. It&rsquos called for by name as well, except its old name, Kina Lillet. Some cocktail originalists insist that Lillet changed its recipe in the 󈨔s to be less bitter, and if you want the &ldquoauthentic&rdquo experience, you need to use either Cocchi Americano, which is closer to the original&mdashboth sweeter and more bitter than present-day Lillet. If you feel inclined, go ahead, they all make great drinks. Personally, though, I like the cocktail with Lillet. It&rsquos more tart, lithe even, and feels better drinking it in the full brightness of day.

Absinthe: It&rsquos unnecessary to get prescriptive on the absinthe. Green absinthe will be more intensely flavored, while clear absinthe will be lighter, more ethereal. Both will serve the purpose. It&rsquos only a couple dashes here, use whatever you can get your hands on. If you&rsquore at the store right now, get Pernod, the classic French brand, one bottle of which will be enough to make Corpse Revivers for the next few years.

Garnish: Over the years, lots of people have dropped a maraschino cherry in here for seemingly no reason at all. That&rsquos fine, I suppose&mdashyou can drop a cherry in anything you want to, it&rsquos a free country&mdashbut I like an orange peel, which gives the aroma a touch of sweet weight and makes the Cointreau pop.

Every week bartender Jason O’Bryan mixes his up his favorite drinks for you. Check out his past cocktail recipes.


Corpse Reviver #2 Recipe

Drinks such as the Manhattan have recipes that are so engaging and enduring that the cocktail moves straight from inception into the classic column others, such as the Harvey Wallbanger, enjoy a brief flare of popularity then mostly disappear. Then you have the undead: the drinks that enjoy a certain degree of fame for years or even decades then succumb to changing tastes and disappear from view, only to pop up again on the cultural radar long after being presumed dead.

Enter the Corpse Reviver #2. Part of a class of "corpse reviver" cocktails—so named because of their purported ability to bring the dead (or at least painfully hungover) back to some semblance of life—this drink was a staple of bar manuals back in the 1930s, only to fall off the map in the last half of the 20th century. Then, thanks in large part to cocktail historian Ted Haigh (aka "Dr. Cocktail"), the Corpse Reviver #2 was rediscovered by a generation of 21st century cocktail geeks.

High time, too. Delicately balanced, not too powerful, with a lingering, mysterious flavor, the Corpse Reviver #2 is enjoying a well-deserved second wind.

Of course, there are different (though similar) recipes for the Corpse Reviver #2 visit Kaiser Penguin to see a taste test of several versions.


Corpse Reviver No. 2 - Recipes

¾ oz Lillet Blanc, Cocchi Americano or a 50:50 split of each

Combine ingredients in a shaker. Fill with ice, shake and strain into a chilled coupe or stemmed cocktail glass. Garnish with a cherry, if desired.

This tart, bracing, and altogether wonderful classic doesn&rsquot need a catchy macabre name to make it memorable, though it certainly doesn&rsquot hurt. As you might imagine, the Corpse Reviver is a popular hair of the dog remedy, taken as something to perk you up. When it's ice cold and consumed quickly, as I think it should be, it's like a turbo-charged shot of fresh-squeezed orange juice. That being said, it is also perfectly appropriate for any occasion, day or night, hungover or not.

The #2 suffix is somewhat superfluous if you ask me. There is indeed a Corpse Reviver #1, but I&rsquom pretty sure it&rsquos sole function these days just to explain the #2 (like I&rsquom doing right now). If you walk into any cocktail bar and order a Corpse Reviver, the #2 is the version you&rsquoll get. You can read more about the Corpse Reviver lineage further down the page.

One of my favorite aspects of this drink is it&rsquos egalitarian composition, similar to the Last Word, with each ingredient sharing an equal portion of the workload (probably just my anal retentive tendencies coming through). Though the absinthe is the real linchpin here. It takes the drink from super tasty, to super tasty and interesting. Just don&rsquot use too much, 1 dash, 2 at the most, is all you need.

If you make a Corpse Reviver #2 (or #1),

let me see! Tag a photo with @ socialhourcocktails on Instagram.

Lillet Blanc vs. Cocchi Americano

Lillet Blanc and Cocchi Americano are made in a similar manner to vermouth. They are both fortified wines (meaning wine with some spirit is added) that have been aromatized (infused with herbs, roots and other botanicals). In vermouth terms, they are closest to white/blanc vermouth, a colorless, sweet style vermouth ( very tasty in Martinis ).

Both are light, straw colored and feature notes or citrus, spice with a touch of bitterness. In addition to being great cocktail ingredients, both are excellent by themselves over ice, or with a splash of soda water (or perhaps sparkling wine) and a twist of orange or lemon peel.

Vermouths, Quinquinas & Americanos

Categorically speaking, the difference between Lillet, Cocchi, and vermouth is their bittering agents. Vermouth traditionally uses wormwood (the German word for which is wermut, which is where vermouth gets its name). Lillet on the other hand, uses chinchona bark, which provides quinine, technically making it a "Quinquina" (keen-keen-AH). Whilst Cocchi Americano uses gentian root, along with some quinine, which classifies it as an "Americano."

Though don't worry too much about the differentiations between these terms. Just think of all these products as wine-based aperitivos, and drink and mix with them as such. You can dig more into different vermouth and fortified wine categories on Martin Doudoroff's wonderful site: vermouth101.com .

Lillet (lill-AY) Blanc is the classic choice in a Corpse Reviver because it was named in the original recipe and until recently, was pretty much the only option available. Hailing from France, Lillet has gone by many names since it&rsquos release in 1872. Notably &ldquoKina Lillet", which is a reference to its status us a Quinquina, and what James Bond calls for it in his Vesper martini (yum!).

Today Lillet is made from a blend of 85% wine from the Bordeaux region and 15% orange liqueur that is then barrel aged, giving it some vanilla notes along with the citrus. It used to include some quinine liqueur as well, though this was removed in 1986 when Lillet reformulated to become less bitter and more broadly accessible. With just the slightest hint of quinine, the overall profile is subtle and easy to drink, like a delicious, mildly sweet white wine with a few flavor accents.

While the Blanc is the flagship Lillet product, they also make a red expression called Lillet Rouge, released in 1962, which has a Merlot base and is closer to traditional sweet vermouth. In 2012, they introduced Lillet Rosé which is made from a mixture of red and white wines and is excellent for mixing. Case in point, it is the primary ingredient in my Magic Hour and La Vie en Rose cocktails (the blanc works in them too).

Produced in Piedmont, Italy since 1891, Cocchi (COKE-ey) Americano uses Moscato d'Asti as its base, which gives it a touch more sweetness and body than Lillet. This is offset by the bitter gentian root, quinine, and all-around increased herbaceousness. But that's not to suggest it has Campari-like astringency. Far from it. The bitterness at the end is very pleasant and I'd imagine is welcome to most drinkers.

In 2010, Cocchi Americano saw a wide scale release and swept through the U.S. luring many bartenders to use it over Lillet. This was thanks in large part to its relative complexity and bitter finish which was said to be reminiscent of the original Kina Lillet formula. Personally, I think the novelty of having a new angle on a familiar classic had something to do with this too. As my mother-in-law likes to say, &ldquofamiliarity breeds contempt.&rdquo

The Cocchi brand makes a number of other products, including a classic sweet vermouth called Cocchi Vermouth di Torino - which is excellent, Cocchi Rosa - a very tasty rosé expression which I use in my Spagliato Rosa , as well as a Barolo Chinato - which is a gorgeous sweet vermouth-like wine that uses the highly coveted Barolo wine as it&rsquos base. Such high quality is a rarity for fortified wines.

Which is Best in a Corpse Reviver? Oh, I don't know.

I am a fan of both in a Corpse Reviver, Lillet is a bit drier, which makes for a lighter, crisper cocktail, while Cocchi lends more gravitas, depth and a slightly richer mouthfeel. I don&rsquot have a favorite. In fact, my favorite Corpse Reviver is made with a 50:50 mixture of the two, or maybe that&rsquos just my way of wriggling out of offering an opinion. If pressed, I think I prefer the dry leanness of Lillet. Though I can&rsquot promise my mind won&rsquot change tomorrow.

Though I poked fun at it above, the Corpse Reviver #1 is not a bad drink. Just perhaps not the most dynamic or memorable one. It&rsquos essentially a Manhattan with Cognac and a little apple brandy. In the Savoy Cocktail Book where it first appears, the recipe calls for a 1/2 part Cognac, 1/4 part apple brandy, and 1/4 part sweet vermouth. I think bumping up the apple brandy makes it a bit more interesting. You can either use American style apple brandy, like Laird&rsquos, which gives the drink more of an edge, or Calvados for a rounder, softer cocktail. More on apple brandy here .

It doesn&rsquot call for bitters or a twist, but a dash of Angostura and an orange or lemon peel definitely help matters along.

dash Angostura bitters (optional)

orange or lemon peel (optional)

Stir and serve in a coupe or stemmed cocktail glass. Garnish with the orange or lemon peel.

History of the Corpse Reviver(s)

The first appearance the Corpse Reviver cocktail as we know it today appears in Harry Craddock&rsquos 1930 Savoy Cocktail Book. Recipes for both the #1 and #2 are printed, for the #1 he instructs it is &ldquoTo be taken before 11am, whenever steam and energy are needed.&rdquo For the #2, the advice is: &ldquoFour of these taken in swift succession will unrevive the Corpse again.&rdquo Ok, good tip. One will do the trick.

But though these recipes have gained consensus as the standard bearers of the Corpse Reviver moniker, references to Corpse Revivers have existed as early as the 1860s, not always as specific drinks, but as a general style. It makes sense, for much of the 19th century cocktails were considered a morning drink. In fact, that&rsquos where they get their name, something to &ldquocock your tail up&rdquo, which is a horse reference. You can read more about the origin story in this interview with David Wondrich. The whole thing a great read, especially if you&rsquore a bartender, but for the cocktail etymology scroll down to the end. A warning, it becomes strikingly vulgar.

The earliest recipe under the name Corpse Reviver that we know of appears in the 1871 Gentleman&rsquos Table Guide, which calls for Brandy, some Maraschino and a couple dashes of bitters. So, basically an Old Fashioned, I&rsquom sure it&rsquos fine.

A later recipe comes from Patrick Gavin Duffy&rsquos 1956 Official Mixer&rsquos Manual. Dubbed a Corpse Reviver #3, it is composed of an ounce or so of Pernod (a common absinthe substitute), a squeeze of lemon and topped with Champagne. Sounds pretty good actually.

Another one I&rsquove seen but not yet tried is the &ldquoSavoy Corpse Reviver&rdquo, created in 1954 by Joe Gilmore, an apprentice of Harry Craddock, and the head barman of the Savoy Hotel Bar from 1955-1976. It is equal parts, Cognac, Fernet Branca and creme de menthe. Yowza! That&rsquoll certainly get those eyes open. To me, this is the recipe that embodies what I imagined a Corpse Reviver to be when I heard the name. Like the cocktail equivalent of smelling salts, or whatever they give Doc Brown at the end of Back to the Future 3 .

There are other Corpse Reviver recipes, you can see some of them here . They run the gamut and contain ingredients like gin, vodka, orange juice and grenadine. So as you can see, there doesn&rsquot seem to be much of a through line from one recipe to the next, other than the name itself. And perhaps that&rsquos the key to the Corpse Reviver at large. The recipe above may be the Corpse Reviver. But a Corpse Reviver can be whatever you want. A Daiquiri would work splendidly I imagine, as would a Sazerac.

Needless to say, we all know the folly of this practice. Drinking to stave off a hangover is a fool&rsquos errand. But it's no doubt there&rsquos something gloriously celebratory about having a little of hair of the dog bit you the night before, or hair from another dog altogether - provided you don&rsquot have much on the agenda that day, of course.


Corpse Reviver No. 2

The Corpse Revivers are a family of pre-prohibition drinks that were named for their hangover-curing properties. Many of the variants have struggled to adapt to the modern palate, but it is the No.2 version that has stood the test of time and become a popular and delicious gin classic. As Harry Craddock said in the infamous 1930s Savoy Cocktail Book (the most famous cocktail book of all time) - “Four of these taken in swift succession will unrevive the corpse again.” - drink responsibly.

Don't forget to comment below or tag us on @ginloot with your results.

Ingredients
20ml Gin
20ml Cointreau / Triple Sec
20ml Lillet Blanc
20ml Lemon juice (freshly squeezed)
Rinse Absinthe

Ice Cubes (for shaking)

Glass Cocktail glass

Hawthorne Strainer Shaker
Fine Strainer Jigger

1. Rinse a chilled cocktail glass with a splash of absinthe

1. Add all your ingredients to the shaker.

2. Fill shaker to the brim with cubes of ice.

3. Shake hard for 30 seconds.

4. Fine strain into the chilled, absinthe rinsed cocktail glass.

Remember to chill your glass in the freezer for 5 minutes before you fill it, to keep your drink colder and fresher for longer.

Fine straining through a mesh strainer (like a tea strainer), removes all the small ice chips to create a silky smooth texture.


Fantastic! I intended to give it 5 stars, but it read my click as 4.5. It’s a 5 in my heart though.

Do you have a preferred gin for this?

Recently I’ve been enjoying it with Broker’s Gin. This is one of my favorite gin classics too.

Old Tom would be the most historically accurate.

The recipe says Old Tom, genius.

I’ve always been a fan of tylenol for the headache, pepto bismol for the nausea, dramamine for the dizziness, and a 5 hour energy for the B vitamins as a hangover cure. Plus tons of water, most important part.

I find too that quality plays a big part in how I feel in the morning too. I’ve noticed that martinis made with Whistling Andy gin give me more of a headache than Dry Fly gin, same with cheapo vodka compared to Tito’s.

This recipe sometimes needs a tiny splash of simple syrup. This depends on you choice of gin and orange liqueur.

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Watch the video: CORPSE REVIVER NO. 1 the not so favourite! (May 2022).