These included a corpse reviver that called for a glass filled with brandy, orange juice, and lemon juice, topped off with champagne, as well as recipes for a new corpse reviver, a stomach reviver, and Godfrey's corpse reviver (attributed to Godfrey Baldini).
Tarling, listed four different reviver cocktails. The 1937 Cafe Royal Cocktail Book, by W.J. glass and a half of Encore Whiskey (defunct brand).a bottle of Taunus water (naturally sparkling mineral water from the Grosskarben springs near Frankfurt).Engel served the reviver cocktail while a bartender at the Criterion Hotel's American Bar, which some view as the first American-style cocktail bar in London. Leo Engel's 1875 reviver cocktail, the criterion reviver, used an early version of bottled mineral water and carbonic acid to make a medicinal "encore" cocktail that included the directions to "drink while effervescing". When differentiated, the №2A nomenclature is more frequently used. Ī corpse reviver with punsch is also sometimes referenced as a corpse reviver #3, but other guides use the №3 to instead mean a later Savoy version that uses Fernet-Branca. In the 21st century punsch is less likely to be stocked in most bars, and so a corpse reviver #2 made with punsch is sometimes differentiated by referencing it as a corpse reviver #2A, even though it will remain listed in some historical cocktail books as only the №2 or as a №2 with annotations. The use of punsch can also be found in Crosby Gaige's Cocktail Guide and Ladies Companion.
Corpse reviver 2 imbibe manual#
In Patrick Duffy's 1956 Official Mixers Manual he lists the corpse reviver #2 as employing punsch and does not mention Lillet. In his notes he indicates that Kina Lillet may be substituted for the Swedish punsch, so he was likely aware of the Savoy version in both of his editions. The Savoy №2 recipe noted that “Four of these taken in swift succession will unrevive the corpse again.” īoth the original and the revised Trader Vic's Bartenders Guide lists the corpse reviver #2 the same as the Savoy, but substitutes Swedish Punsch for the Kina Lillet. The dash of absinthe can either be added to the mix before shaking, or added to the cocktail glass and moved around until the glass has been coated with a layer of absinthe to give a subtle absinthe aroma and flavor to the drink. The corpse reviver #2 as described in the Savoy Cocktail Book is the most commonly drunk of the corpse revivers, and consists of equal parts gin, lemon juice, curaçao (commonly Cointreau), Kina Lillet (now usually replaced with Cocchi Americano, as a closer match to Kina Lillet than modern Lillet Blanc), and a dash of absinthe. Garnish with orange zest.Ĭorpse reviver #2 recipe at International Bartenders Association
Shake ingredients together in a mixer with ice. Corpse reviver #1 Corpse reviver #1 Cocktail Another recipe from 1903 for a Corpse Reviver made it as a fancy pousse-café. A recipe for a cocktail called the Criterion Reviver appeared in 1875 in Leo Engel's American and Other Drinks bar guide. A recipe appeared in the Gentleman's Table Guide in 1871 that called for 1/2 a wine glass of brandy, 1/2 a wine glass of Maraschino, and two dashes of Boker's bitters. The use of the words "corpse reviver" to describe a mixed drink appears in literature as early as an issue of Punch in 1861. Many "reviver" variations exist and the word is sometimes used as a generic moniker for any morning-after cocktail, also known as a " hair of the dog". Some corpse reviver cocktail recipes have been lost to time, but several variations commonly thought to be tied to the American Bar at the Savoy Hotel remain, especially those espoused by Harry Craddock that originally date back to at least 1930 and are still being made. The corpse reviver family of named cocktails are sometimes drunk as alcoholic hangover tongue-in-cheek "cures", of potency or characteristics to be able to revive even a dead person. Family of cocktails intended for curing hangovers
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