{"id":10442,"date":"2012-09-13T22:15:36","date_gmt":"2012-09-14T05:15:36","guid":{"rendered":"https:\/\/shescookin.com\/?p=10442"},"modified":"2022-08-16T13:46:52","modified_gmt":"2022-08-16T20:46:52","slug":"friday-cocktails-corpse-reviver-2","status":"publish","type":"post","link":"https:\/\/shescookin.com\/friday-cocktails-corpse-reviver-2\/","title":{"rendered":"Friday Cocktails: Corpse Reviver 2"},"content":{"rendered":"

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The Corpse Revival cocktail. Never heard of it? Don’t feel bad – neither did the guys in the liquor store when I purchased the Pastis for the final touch. One of them asked, ” Is that a Halloween drink?”. Umm, OK\u2014duly noted; this cocktail would make a fabulous Halloween party drink. But as the evocative name implies, Corpse Reviver cocktails are so named because of their alleged ability to bring the painfully hungover back to some semblance of life – the so-called “hair of the dog”.<\/p>\n

Jump to Recipe<\/a><\/p>\n

History of the Corpse Reviver Cocktail<\/h2>\n
Bartenders are often familiar with Corpse Revivers #1 and #2 from the Savoy and their famous cocktail book. #1 is a brandy concoction laced with vermouth that would certainly jolt you into reality, but meant for more robust drinkers than myself – I cannot imagine drinking one of these when hungover. The Corpse Reviver #2 is concocted from gin, Lillet, Cointreau, lemon juice, and a dash of absinthe – the citrus notes and sweet, floral Lillet were much more to my liking. Wonderfully complex, delicately balanced, not too powerful, with a lingering, mysterious flavor, the Corpse Reviver #2 is enjoying a well-deserved renaissance, along with other retro cocktails.<\/div>\n

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. (Source: Serious Eats<\/a>)<\/p>\n

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Corpse Reviver #2 Cocktail Recipe<\/h2>\n
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\n\t\t\tPrint<\/a>\n\t\t<\/div>\n\t<\/div>\n\t
Corpse Reviver #2<\/div>\n\t\t
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\n\t\t\t\tCourse:<\/span>\n\t\t\t\t\n\t\t\t\t\tCocktail\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\tKeyword:<\/span>\n\t\t\t\t\n\t\t\t\t\tgin cocktails\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tServings<\/span>: 1<\/span> cocktail<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t
\n\t\t\tAuthor<\/span>: Priscilla<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t
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Ingredients<\/div>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tounce <\/span>\n\t\t\t\t\t\t\t\t\t\tGin<\/span>\n\t\t\t\t\t\t\t\t\t\tpreferably Hendricks<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tounce <\/span>\n\t\t\t\t\t\t\t\t\t\tLillet<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1 <\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tounce<\/span>\n\t\t\t\t\t\t\t\t\t\tfresh lemon juice<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tounce<\/span>\n\t\t\t\t\t\t\t\t\t\tCointreau<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/4 <\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tteaspoon<\/span>\n\t\t\t\t\t\t\t\t\t\tAbsinthe or Pastis<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t\t
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    Instructions<\/div>\n\t\t\t\t
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      Add all ingredients to a cocktail shaker; fill with ice and shake well. Strain into a chilled cocktail glass. Traditionally garnished with a maraschino cherry. <\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t

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      Recipe Notes<\/div>\n\t\t

      If you're like me and not a fan of the common variety maraschino cherries, substitute Amarena or Luxardo cherries or fresh fruit like the <\/span>Thomcord Seedless Concord Grapes<\/span><\/a> (pictured) which give a lovely burst of sweet in your mouth, perfectly balancing the tartness of the cocktail.<\/span><\/p>\n\t<\/div>\n\t\t<\/div>\n<\/div>\n

      *Kaiser Penguin<\/a>\u00a0offers a taste test of several versions of the Corpse Reviver 2. I used Meyer lemon in my first batch and found it to be a tad sweet. In round two I used regular lemon and I think the result was a better balance of tart to sweet. You be the judge – everyone’s palate is different.<\/p>\n

      I’m feeling very refreshed and, well, revived, after two of these! CHEERS!<\/span><\/span><\/strong><\/em><\/p>\n

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      I like to serve retro cocktails along with the Art Deco barware I’ve collected for a kind of forbidden speakeasy vibe\u2014method drinking, if you will. The silver birdie with red cocktail forks is a little bauble I picked up in Paris at the March\u00e9 Serpette, Saint-Ouen antique market from Olwen Forest<\/a>, renowned for bijoux de stars<\/em> (jewelry of the stars) she has an enviable collection of vintage haute couture jewelry of iconic stars from Hollywood’s golden era as well as vintage couture and Art Deco accessories.<\/p>\n

      Edited 10\/22\/20.<\/em> The cocktail explosion has been going on for years and while we’re quarantining in 2020 it’s even more important to have an arsenal of easy to make cocktails to sharpen your bartending skills at home. This cocktail was created to celebrate the one year anniversary of my blogger friend Barbara’s hugely popular Friday cocktail series. Check out the entire gamut of fabulous martinis and delicious hand crafted cocktails at Creative Culinary<\/a>. I’m sure you’ll find something that tickles your fancy.<\/p>\n

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      The Corpse Reviver 2 makes a darn good Halloween cocktail!<\/p>\n

      Thirsty for more? You might also like:<\/p>\n

      Join the Cocktail Revolution<\/a><\/p>\n

      Beach Cocktails + a Frosty Mango Margarita for Cinco de Mayo<\/a><\/p>\n

      8 Great Beer Cocktails for St. Patrick’s Day<\/a><\/p>\n

      Save<\/span>Save<\/span><\/p>\n