There are two types of ‘Corpse Reviver’, both dating back to the 1930’s, the recipe first appearing in ‘The Savoy Cocktail Book’.
Corpse Reviver number 1 is a stirred Cognac cocktail, made with sweet vermouth and apple brandy, whereas Corpse Reviver number 2 (pictured) is a gin based cocktail, made with triple sec, dry vermouth and lemon, in equal parts, and a dash of absinthe.
Although the Corpse Reviver number 2 might sound like a strange mix of spirits, when it’s well balanced it really is perfection. With each sip you get the lemon, then you taste the mixture of gin, cointreau and vermouth, finishing off with a flash of aniseed from the absinthe. It’s a very complex drink, which certainly packs a punch. You’ll probably want to watch how many of these you’ve had, in the words of Henry Craddock, the author of ‘The Savoy Cocktail Book’, “Four of these taken in swift succession will unrevive the corpse again”…
- 3/4 shot London dry gin (Tanqueray)
- 3/4 shot triple sec (Cointreau)
- 3/4 shot dry/ white vermouth (Noilly Prat)
- 3/4 shot freshly squeezed lemon juice (just under half a lemon)
- A few drops (approximately 1/8th of a shot) of good quality absinthe
- Chill a coupette in the freezer before making this cocktail
- Shake all the other ingredients together
- Before pouring into the glass, swill the absinthe around the chilled glass and then tip out
- Double / fine strain (with a cocktail strainer and a sieve) into the chilled coupette
- Garnish with a twist of lemon zest