Corpse Reviver No 2 Cocktail Recipes

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CORPSE REVIVER NO. 2 COCKTAIL



Corpse Reviver No. 2 Cocktail image

Popularized by the famous Savoy Cocktail Book in 1930, this potent cocktail -- one of a series of corpse revivers -- got its name because it was created as a hangover cure. It's not hard to see how this bracing, bright concoction would cure any manner of ailment.

Provided by Food Network Kitchen

Categories     beverage

Time 5m

Yield 1 drink

Number Of Ingredients 6

1 ounce gin
1 ounce aperitif, such as Cocchi Americano or Lillet Blanc
1 ounce orange liqueur, such as Cointreau
1 ounce fresh lemon juice
1 dash absinthe, for rinsing
1 piece orange peel

Steps:

  • Fill a cocktail shaker with ice. Pour in the gin, aperitif, orange liqueur and lemon juice and shake vigorously. Pour a dash of absinthe into a chilled martini glass and swirl it around until the glass is coated. Discard any remaining absinthe. Strain the cocktail mixture into the glass and garnish with an orange peel. Serve immediately.

CORPSE REVIVER #2



Corpse Reviver #2 image

The Corpse Reviver #2 is one of a small family of drinks originally concocted as hangover remedies, of which Harry Craddock, cataloging them in the "Savoy Cocktail Book" in 1930, wrote, "To be taken before 11 a.m., or whenever steam and energy are needed." (He also famously cautioned: "Four of these taken in swift succession will quickly unrevive the corpse again.") You can occasionally find it on cocktail lists. But there's no point in waiting on chance: learn to make this.

Provided by Toby Cecchini

Categories     brunch

Number Of Ingredients 5

3/4 ounce gin
3/4 ounce lemon juice
3/4 ounce Cointreau
3/4 ounce Cocchi Aperitivo Americano
Scant bar-spoon-ful quality absinthe (see note).

Steps:

  • Combine ingredients over ice, shake vigorously and strain into cocktail coupe or pony glass. A garnish is unnecessary, but different recipes call for either a twist of lemon or a real maraschino cherry.

CORPSE REVIVER NO. 2



Corpse Reviver No. 2 image

It's not surprising that this 19th-century cocktail has, forgive me, been brought back from the dead to an enthusiastic response. It's easy to love and easy to drink: lemony, dry (but not too dry) and ever so subtly deepened by absinthe. But be careful, for, as "The Savoy Cocktail Book" famously warns: "Four of these taken in swift succession will unrevive the corpse again."

Provided by Rosie Schaap

Number Of Ingredients 5

3/4 oz. dry gin
3/4 oz. Cointreau
3/4 oz. Cocchi Americano
3/4 oz. fresh lemon juice
Scant teaspoon absinthe

Steps:

  • Chill a coupe glass, and evenly coat the inside with absinthe. Shake remaining ingredients with ice. Strain into coupe.

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