![]() ![]() In a highball glass, Pernod, lemon juice and sparkling wine are poured over cubed ice-a true pick-me-up after a raucous night. A wonderful riff on the sticky sweet concoction is found in The Official Mixers Manual, written by Patrick Duffy in 1956. The best of the bunch includes brandy, orange juice, lemon juice, and a champagne topper.Īnother bubbly version of the dead man walking drink enters mid-century. In his 1937 drink tome, Cafe Royal Cocktail Book, Tarling included four different revivers. Under the ‘pick-me-up’ category, Corpse Reviver #3 layers brandy, Maraschino, and Curacao-sans ice.Īnd W.J. De Fleury published a Corpse Reviver #3 recipe in the 1934 book, 1700 Cocktails for the Man Behind the Bar. However, modernday Lillet is a decent substitute.Īdding to the series, R. Kina Lillet, a French aperitif made from white wine and flavored with the bark of the kina-kina (or cinchona tree), went extinct in the mid-80s. Indeed, Craddock was a comedian.Ĭraddock’s Corpse Reviver #2 recipe, made with lemon juice, Kina Lillet, Cointreau, a dash of absinthe, and gin cannot be replicated today, sadly. or whenever steam and energy is needed,” and for the second riff, he recommends that four in swift succession will revive the corpse again. In it, he says the first version should be “taken before 11 a.m. ![]() The cocktail really went mainstream (and the reason why it’s still moonlighting on menus today) when bartender Harry Craddock included two versions in his 1930 Savoy Cocktail Book. Another early print iteration swapped the liqueur for vermouth and nixed the bitters. The first Corpse Reviver appeared in the 1871 book, Gentlemen’s Table Guide and was served in a wine glass and made of brandy, Maraschino liqueur and Boker’s bitters. Prescribed as a hair of the dog remedy in the 1800s, it was the granddaddy of our modernday breakfast and brunch cocktails. It uses the exact same name, but different numbers to designate alternative ingredients. In fact, the Corpse Reviver is actually a unique subset cocktail category. They both have endless sequels none are quite alike and they both build on the original “recipe” while weaving in new and distinctive characters. The latest issue of Imbibe magazine (just arrived in my mailbox today!) includes a comparison of absinthe varieties now available in the US, so maybe it’s time to pick up something new.The Corpse Reviver cocktail is like the movie Star Wars. I don’t drink it often, so I’ve still got the bottle sitting around. It’s not the best absinthe on the market but I didn’t know that at the time I bought it, when I just picked it at random off the shelf of a Czech supermarket where it sat with dozens of other brands. Now, of course, you can get absinthe in the US again so there’s no need for substitutes, but if you prefer you can still use Pernod, Herbsaint, or any other similar anise-based spirit.įor the drinks pictured above I used Czech absinthe, brought back from Prague a few years ago. He also suggests an absinthe substitute due to absinthe being illegal in the US at the time his book was published. The original recipe calls for equal parts of the first four ingredients, as you see here, while Dale’s variation adjusts the proportions to 1 ounce of gin and 1/2 ounce of the other three ingredients. This recipe is originally from Harry Craddock’s Savoy Cocktail Book and has been updated by Dale Degroff in The Craft of the Cocktail. I find I get the best results by using an absinthe “rinse”, where I add a splash to the empty glass, swirl it around to coat the insides, and then discard it before pouring in the drink. ![]() You should be able to smell it in the glass as you raise it, but only taste the slightest hint when you drink. Just go easy on the absinthe you don’t want it to overpower the drink. This is a fantastic cocktail, definitely more than the sum of its parts. * Splash of absinthe or absinthe substituteĬombine all ingredients in an ice-filled cocktail shaker and shake until cold. ![]()
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