While it sounds like it should be served out of a skull, bubbling over with dry ice, the “Corpse Reviver” family of cocktails are actually classics. The name refers not to zombies (unfortunately), but to their use as hangover cures. There are several types of Corpse Reviver cocktails that were first listed in the Savoy Cocktail Handbook by Harry Craddock in 1930. When prohibition began, Craddock fled to England, where he became chief barman at London’s swanky Savoy Hotel.
This is his sage advice on how to properly drink a cocktail, “Quickly, while it’s laughing at you”. He’s now my spirit animal.
Corpse Reviver #2 is definitely the most popular today and I can see why. It’s not overly sweet and has a lovely citrusy, herbal flavor. It is strong though so prepare yourself for a fun night (or a nap).
One of the main ingredients is Lillet Blanc, which is a French aperitif. I really love it on its own just with ice, but it’s also a fantastic ingredient in cocktails. You’ll absolutely want to use fresh squeezed lemon juice for this, no refrigerated stuff out of a squeeze bottle.
Corpse Reviver #2
- 1 oz. gin
- 1 oz. Cointreau or Triple Sec
- 1 oz. Lillet Blanc
- 1 oz. fresh lemon juice (about 1/2 a lemon)
- 1 dash absinthe or pastis
- Ice cubes
- Lemon or orange peel for garnish
Shake all ingredients in a shaker, strain into a chilled glass and garnish.