In my line of work, the occasional over-indulgence is nearly inevitable.Family of cocktails intended for curing hangovers There are plenty of odd concoctions touted as hangover cure-alls from sushi and coca-cola to greasy burgers and kale juice, but none so enthusiastically recommended as the trusty “hair of the dog” remedy. I can’t say I believe fully in its effectiveness, but the “like cures like” philosophy dates back to the days of Aristophanes:Įffective as a hang-over cure or not, it never hurts to add a great classic to your brunch repertoire. The Corpse-Reviver family of drinks has unclear origins, but what we do know is they are mentioned in cocktail books as early as 1871 in The Gentleman’s Table Guide (an interesting read in its own right). He wrote, “To be taken before 11 a.m., or whenever steam and energy are needed.” This version, the Corpse Reviver #2, was included in Harry Craddock’s famous Savoy Cocktail Book published in 1930. The drinks pack a punch! Enjoy, but keep Craddock’s warning in mind, “Four of these taken in swift succession will quickly unrevive the corpse again.” RecipeĪdd all ingredients into a shaker except for the garnish. Rinse your chilled cocktail glass with 3 drops of absinthe. Discard any excess absinthe. Strain your shaker into the cocktail glass. Garnish with a cherry.This is the drink that opened my eyes to gin. Just as Shawn and I were beginning to explore cocktails, we were fortunate to have several exceptional craft cocktail bars open in succession here where we live, in San Diego. It started with El Dorado and Craft & Commerce, where we explored drinks like the Old Fashioned, Improved Whiskey Cocktail, and Sazerac - all whiskey drinks, which is where our journey began. Then one day we were sitting in front of one of our friends and favorite bartenders, Brian Prugalidad, and I asked for something new. Little did I know that he’d be stirring up a classic, rooted in the mid 1800’s, and that it would immediately open up an entire new world of cocktails for me: refreshing gin cocktails with a citrus and sweet component. The addition of absinthe to this cocktail was also a new experience for me, and I liked it. 2 hit me like an herbaceous, floral, bright, botanical wave, and I was hooked. It heralded in a new stage of my cocktail journey, and made me want to learn more than just the basics of cocktail craft. 2 Cocktail Ingredients:ģ/4 oz orange liqueur (Cointreau or Combier)ģ/4 oz Lillet, Cocci Americano, or Dry or Blanc Vermouth* Here’s how to make one: How to Make the Corpse Reviver No. *See Pro Tips below for the history of Lillet in this cocktail, and how to make the Corpse Reviver No. Prepare a coupe cocktail glass by chilling in the freezer for 10 or more minutes.Īdd all ingredients to a shaking tin filled with ice shake to chill and combine. Garnish: The original recipe calls for no garnish, however many variations of the drink exist today that are all fascinating to explore. See Pro Tips below for garnishing options and different ways to introduce absinthe to increase theatricality and presentation of the drink. #Corpse reviver drink seriesĢ is one expression of a series of corpse reviver cocktails, and has good reason for being the most popular variation of the family of drinks. It’s easily the lightest, brightest, and most balanced of the group, and its equal-parts formula is easy to remember. The first mention of a “corpse reviver” cocktail dates back to the mid 1800’s, a time when cocktails were stirred up as tonics, cure-alls, and thought of medicinally to treat all sorts of ailments. In Imbibe, David Wondrich provides a brief history of this period of time and style of drink, which were called things like “anti-fogmatic,” “eye-opener,” “bracer,” “morning glory” and, of course, “corpse reviver.” Before the advent of aspirin, after a night drinking whiskey or guzzling champagne, a cocktail was a kind of tonic for the morning. 2: gin, orange liqueur, and a fortified white wine are all light, bright ingredients, well-balanced, full of aromatics and botanicals to awaken the senses.
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