Corpse Reviver No.2 (Savoy Recipe)
Corpse Reviver No.2 is a classic cocktail with a colorful history. It originated in London in the early 20th century and was first documented in "The Savoy Cocktail Book" published in 1930 by Harry Craddock, an American bartender working at The Savoy Hotel. The cocktail gained popularity during the Prohibition era as a "hair of the dog" remedy to cure hangovers.
The name "Corpse Reviver" itself suggests that this cocktail was intended to revive the senses and provide a pick-me-up after a night of heavy drinking. The term "Corpse Reviver" was common during the 19th and early 20th centuries and referred to a category of drinks believed to have revitalizing properties.
The original recipe, known as Corpse Reviver No.1, was made with brandy, apple brandy, sweet vermouth, and a dash of absinthe. However, it is the Corpse Reviver No.2 that has truly stood the test of time and become a classic in the world of mixology.
The Corpse Reviver No.2 is a gin-based cocktail that combines equal parts of gin, lemon juice, Lillet Blanc (a French aperitif wine), and Cointreau (an orange liqueur). A dash of absinthe is added to give it a hint of anise flavor. The drink is shaken with ice and strained into a chilled cocktail glass. It is often garnished with a lemon twist.
Today, the Corpse Reviver No.2 is enjoyed not only as a hangover cure but also as a sophisticated and refreshing cocktail. Its popularity has endured over the years, thanks to its perfectly balanced flavors and the mystique surrounding its origins.
SHAKE all ingredients with ice and fine strain into chilled glass.