13Ĭombine ingredients in a mixing glass with ice. Shake vigorously for 10-15 seconds and fine-strain into the prepared glass. Prescribed as a hair of the dog remedy in the 1800s, it was the granddaddy of our modernday breakfast and brunch cocktails. Combine remaining ingredients in a shaker with ice. gin, lillet blanc, cointreau, lemon, absinthe crisp aromatic sour history Four of these taken in swift succession with un-revive the corpse again. One of the most well-preserved versions is the #2, which features gin, although there are dozens of variations, many lost to history.Īs Harry Craddock wrote in the Savoy Cocktail Book, “To be taken before 11AM, or whenever steam or energy is needed.” However, “Four of these taken in swift succession will unrevive the corpse again.”Ī doctor was known as a corpse provider and a hangover cure was known as a corpse reviver- which may not be as widely used as hair of the dog but you still get it.Ĭoat the inside of your serving glass with a dash of absinthe and discard. One of the earliest printed recipes appeared in 1871, and called for half a glass each of brandy and maraschino, with two dashes of Boker’s bitters. Thinking about the pace of change in the world of slang (how words like dope and fire have replaced spectacular and magnificent) that’s pretty impressive. Not only has the drink survived but so has the connotation - a beverage intended to undo last night’s one-too-many. This does indeed make a drink strong enough to awaken the dead but those wishing to remain. While the kina wine switches - many preferring Cocchi Americano to Lillet for a drier end result but regardless. History: In his book The Joy of Mixology, Gary Regan recommends a version of the Corpse Reviver with 2 oz applejack, oz cognac and oz sweet vermouth, which he writes was originally created in 2001 by Steve Gilberg, publisher of. One of the few cocktails not tweaked for the modern palate - it’s been essentially unchanged for over a century.
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