Cocktail Curiosities: Corpse Reviver No.2
If there is a Corpse Reviver No.2, then there is, of course, a Corpse Reviver No.1. The first can be dated back to around the 1870s. However, the first rendition of this cocktail was originally made with cognac and sweet vermouth. Although you may still find this version, most of the time, when you order a corpse reviver, it will resemble the No.2 recipe. The second rendition of this cocktail can be dated back to 1930 and the pleasant drink has since stood the test of time.
As the name suggests, the drink was meant to raise those who are feeling dead or hungover. What’s important to remember though is that although it may put back the pep in your step, a few glasses of this will have you quickly feeling tipsy again. It may look like a simple drink and it may go down easy, but just remember that there’s not much diluting the alcohol in this recipe!
Ingredients:
1 teaspoon absinthe
¾ ounce of London Dry gin
¾ ounce of Lillet Blanc
¾ ounces triple sec
¾ ounce of freshly squeezed lemon juice
Lemon twist for garnish
Directions:
Add absinthe to a chilled cocktail glass. Gently swirl the absinthe to coat the interior of the glass, discarding the excess immediately. This method is called a ‘rinse’ in mixology.
Add all the ingredients into a cocktail shaker along with ice. Shake well for around 15 seconds.
Pour it through a mesh strainer into the cocktail glass.
Garnish the cocktail with a lemon twist.
Notes:
Using the rinse method adds to the aroma of the cocktail without interfering so much with the palate.
Some prefer to use Cocchi Americano which is another fortified aromatized wine instead of Lillet Blanc.
When it comes to garnish, you’ll also find that an orange twist is sometimes used instead of a lemon.
