2, were lost during the later prohibition and post-prohibition era, for the greater part of the 20th century. Many prohibition-era cocktails were first acknowledged and popularized through the publication of the Savoy Cocktail Book, including drinks like the Whiskey Sour, Sazerac, and Hanky Panky.Īnd so many of these cocktails, including the Corpse Reviver No. Harry Craddock was an American bartender who left the United States during prohibition, and worked as the head bartender at the American Bar at the Savoy in London during most of the 1920’s and 1930’s. However, the best-known versions of the corpse reviver family were published in Harry Craddock’s The Savoy Cocktail Book (1930).
In 1861, a corpse reviver cocktail was mentioned in a London satirical magazine, Punch, and an early recipe for a corpse reviver was published in The Gentleman’s Table Guide (1871) by E. Aside from the alcoholic content, it’s not a bad combination for a wake-up cure!
Fresh lemon juice complements these spirited components, adding vitamin C and tartness, while absinthe is a bracing, astringent component that could reasonably be seen as a call to “wake up!” - especially when combined with such a lively bunch of ingredients. The herbs, spices, and botanicals in all three were considered therapeutic and good for your health.
ABSINTHE RINSE FULL
2: gin, orange liqueur, and a fortified white wine are all light, bright ingredients, well-balanced, full of aromatics and botanicals to awaken the senses. In Imbibe, David Wondrich provides a brief history of this period of time and style of drink, which were called things like “anti-fogmatic,” “eye-opener,” “bracer,” “morning glory” and, of course, “corpse reviver.” Before the advent of aspirin, after a night drinking whiskey or guzzling champagne, a cocktail was a kind of tonic for the morning. The first mention of a “corpse reviver” cocktail dates back to the mid 1800’s, a time when cocktails were stirred up as tonics, cure-alls, and thought of medicinally to treat all sorts of ailments. It’s easily the lightest, brightest, and most balanced of the group, and its equal-parts formula is easy to remember.
ABSINTHE RINSE SERIES
2 is one expression of a series of corpse reviver cocktails, and has good reason for being the most popular variation of the family of drinks.
ABSINTHE RINSE PRO
See Pro Tips below for garnishing options and different ways to introduce absinthe to increase theatricality and presentation of the drink. Garnish: The original recipe calls for no garnish, however many variations of the drink exist today that are all fascinating to explore. Prepare a coupe cocktail glass by chilling in the freezer for 10 or more minutes.Īdd all ingredients to a shaking tin filled with ice shake to chill and combine.
ABSINTHE RINSE HOW TO
*See Pro Tips below for the history of Lillet in this cocktail, and how to make the Corpse Reviver No. 2 Cocktail Ingredients:ģ/4 oz orange liqueur (Cointreau or Combier)ģ/4 oz Lillet, Cocci Americano, or Dry or Blanc Vermouth* Here’s how to make one: How to Make the Corpse Reviver No. It heralded in a new stage of my cocktail journey, and made me want to learn more than just the basics of cocktail craft. 2 hit me like an herbaceous, floral, bright, botanical wave, and I was hooked. The addition of absinthe to this cocktail was also a new experience for me, and I liked it. Little did I know that he’d be stirring up a classic, rooted in the mid 1800’s, and that it would immediately open up an entire new world of cocktails for me: refreshing gin cocktails with a citrus and sweet component. Then one day we were sitting in front of one of our friends and favorite bartenders, Brian Prugalidad, and I asked for something new.
It started with El Dorado and Craft & Commerce, where we explored drinks like the Old Fashioned, Improved Whiskey Cocktail, and Sazerac - all whiskey drinks, which is where our journey began. Just as Shawn and I were beginning to explore cocktails, we were fortunate to have several exceptional craft cocktail bars open in succession here where we live, in San Diego. This is the drink that opened my eyes to gin.
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