Easter has become one of my favorite drinking holidays over the past few years. It might sound a little sacrilegious to some, but I think celebrating the resurrection is an excellent excuse to dust off that fabulous classic cocktail, the Corpse Reviver.
Much like Snakes on a Plane, the name holds very little subtlety about its purpose. It was popularized in the 1930s by Harry Craddock, head bartender at London’s Savoy Hotel and writer of the Savoy Cocktail Book, as a way to reanimate one’s self after a rough night. While hangover-reducing type drinks had long existed, this series of “morning glory” cocktails possessed a certain groundbreaking elegance. They were more sophisticated than just putting booze and spices in some sort of juice, shaking it a few times and saying, “There ya go, kid. You’ll live to see another day.”
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Corpse Reviver No. 2
The book lists two versions, both quite different from each other. Some may find the No. 1 a little sweet, so I have suggested a variation with bitters and some dry Vermouth. A “perfect” Corpse Reviver No. 1, if you will.
The No. 2 has become one of my all time favorite spring and summer drinks, a balanced and refreshing adult lemonade when done right. There is also another rendition made with sparkling wine known simply as the Corpse Reviver, no numbers, which is a pretty great alternative to a Mimosa.
Whichever you choose, be sure to enjoy these powerful cocktails in moderation so you can still partake in the egg hunt and behave at the family dinner. Even Harry Craddock warns that more than three of them could “unrevive the corpse again.”
Corpse Reviver
Ingredients:
1 oz brandy
1 oz fresh squeezed orange juice
1 oz lemon juice
2 dashes Grenadine (such as Employees Only)
Sparkling Wine
Preparation
Shake all ingredients except the fizzy with ice. Strain into a medium wine glass (something that will hold about 5 oz). Top with sparkling wine. Garnish with orange or lemon peel (optional).
Corpse Reviver No. 1
Ingredients
1 ½ oz brandy
¾ oz apple brandy
¾ oz sweet Vermouth
(Alternative Ingredients)
1 oz brandy
¾ oz apple brandy
½ oz sweet Vermouth
½ oz dry Vermouth
couple dashes Angostura or Peychaud’s bitters
Preparation
Whichever version you choose, stir all ingredients in a mixing glass with ice until well chilled. Strain into a chilled coupe or cocktail glass.
Corpse Reviver No. 2
Ingredients
¾ oz dry gin
¾ oz Cointreau (or similar orange liqueur)
¾ oz Lillet Blanc
¾ oz fresh lemon juice
1 or 2 scant dashes Absinthe, pastis or Pernod (Be very economical with this ingredient, a little goes a long way here.)
lemon twist or brandied cherry for garnish
Preparation
Shake all ingredients except garnish with ice. Strain into chilled coupe or cocktail glass and garnish.
Comments
This feature is in very bad taste, and I'm not making a pun on the recipes.
Christ have mercy on us all. May you someday appreciate the reason for this holiday. Happy Easter.
Mar 29, 2012 at 1:21 PM
Schuster
Hi, Bruce.
So sorry if this article offended you in any way as it was intended as a fun and playful introduction to this great cocktail. Hope you can understand.
Mar 29, 2012 at 6:00 PM
no
Lighten up, Francis. Or better yet, forgive her.
Mar 29, 2012 at 6:01 PM
Posthumus
One of my favorite cocktails. I prefer the #2 but with a barspoon float of absinthe on top instead of shaken together with the other ingredients. And a lemon zest :)
Apr 05, 2012 at 9:29 AM
Schuster
Very nice! Sounds like that would brighten it up even more. Will try it next time.
Apr 05, 2012 at 9:37 AM
Its a superb cocktails, one of my favorite drink, Love it.
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May 05, 2012 at 6:00 AM
e
I went to the Savoy recently and didn't want anything on the menu, but remembered your article so order a #2 - amazing! (Though I think they used Pernod and not Absinthe and I don't really like Pernod.) So thank you!
P.S. I've not seen any of your articles lately?
Aug 04, 2012 at 11:52 AM
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