Made famous by Harry Craddock, who helmed the American Bar at the legendary Savoy Hotel in London during the 1930s, the Corpse Reviver was conceived as a hangover cure — now the name makes sense! The recipe blends bracing citrus flavours with ingredients which are almost all entirely alcoholic. That’s my kind of breakfast cocktail.
The Corpse Reviver is currently experiencing a revival in the US, according to the New York Times Magazine, which credits its smooth drinkability. But the truth is that it’s election season which means America’s perpetual drink-to-forget state is in an accelerated mode.
Corpse Reviver No. 2
Check out Rosie Schaap’s excellent story in last week’s New York Times Magazine for other variations on the cocktail. Here’s her recipe for the traditional No. 2 with my recommendations.
- 22ml dry gin
- 22ml Cointreau
- 22ml Cocchi Americano (I use Lillet Blanc instead)
- 22ml fresh lemon juice
- Dash of absinthe
Chill a coupe glass and swirl the absinthe inside. Shake everything else vigorously with ice and strain into coupe. Garnish with Martha Stewart’s eyeballs.
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