Cooking Lesson #138 Corpse Reviver cocktail

The Corpse Reviver #1

How you doin’? This week we traveled back to Jolly Ole England to find this cocktail.

The Corpse Reviver family of named cocktails are sometimes consumed as alcoholic hangover cures. Speaking tongue in cheek, the potency and characteristics of this class of drinks was thought to be able to revive even the dead. Some Corpse Reviver cocktail recipes have been lost to time, but several variations are commonly thought to have ties to the American Bar at the Savoy Hotel. Some of these recipes espoused by Harry Craddock dating back to the 1930’s are still being made today.
 
The Corpse Reviver family of cocktails was traditionally consumed as hair-of-the-dog hangover relievers, meant to refresh after a night of heavy drinking. Revivers were popular during the late 19th and early 20th century but faded away after Prohibition. These “great” hangover cures can be divided into the following cocktails: Corpse Reviver #1, Corpse Reviver #2, Kentucky Corpse Reviver, and Savoy Corpse Reviver.
 
Corpse Reviver #2 is the most popular variety, made with equal parts gin, Kina Lillet, lemon juice, Curaçao, and a dash of absinthe, which can be added to the combination before shaking. When the absinthe is moved around the glass, coating the edges, it provides an additional layer of flavors and aromas to the cocktail.
 
On the other hand, the plain version known as Corpse Reviver #1 is made with two parts cognac, one-part Calvados apple brandy, and one-part sweet vermouth.
 
I love Friday Happy Hour, don’t you? Cheers!
 
Ingredients
1-ounce cognac
1-ounce Calvados
1/2-ounce sweet vermouth
 
Directions

1. Add all the ingredients to a mixing glass and add ice.
2. Stir until chilled and strain into a cocktail glass.

 
Covid-19 Quip of the Day: “If you’re refusing to wear a mask due to concerns your brain won’t get enough oxygen… sorry bub, I think that ship has already sailed.”
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#Cocktail #HappyHour #CorpseReviver #Cognac #Calvados #SweetVermouth #HairOfTheDog #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

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