corpse reviver

The use of the words "corpse reviver" to describe a mixed drink appears in literature as early as an issue of Punch in 1861.{{cite journal|journal=Punch|date=21 Dec 1861|volume=41|page=247|title=A Smash for a Sensationist|url=https://books.google.com/books?id=zpBIAAAAYAAJ&pg=RA1-PA247|last1=Lemon|first1=Mark|last2=Mayhew|first2=Henry|last3=Taylor|first3=Tom|last4=Brooks|first4=Shirley|last5=Burnand|first5=Francis Cowley|last6=Seaman|first6=Owen}} 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.{{cite web |title=Gentleman's Table Guide |url=https://books.google.com/books?id=iD8CAAAAQAAJ |website=googlebooks.com |access-date=6 February 2019|last1 = Ricket|first1 = E.|last2 = Thomas|first2 = C.|year = 1871}} A recipe for a cocktail called the Criterion Reviver appeared in 1875 in Leo Engel's American and Other Drinks bar guide.{{cite book |last1=Engel |first1=Leo |title=American & Other Drinks |date=1875 |publisher=Crerar & Smith |location=London |page=70}} Another recipe from 1903 for a Corpse Reviver made it as a fancy pousse-café.{{cite book|last1=Whitehead|first1=Jessup Whitehead|title=The steward's handbook and guide to party catering|date=1903|page=305|publisher=J. Whitehead & Co.|url=https://archive.org/stream/stewardshandboo00whitgoog#page/n316/mode/2up}}

{{Infobox cocktail

| name = Corpse reviver #1

| type = cocktail

| cognac = yes

| served = straight

| drinkware = cocktail

| ingredients = * 2 parts cognac

• 1 part apple brandy or Calvados
• 1 part sweet vermouth

| prep = Shake well and strain into cocktail glass.{{cite book |last1=Craddock |first1=Harry |title=The Savoy Cocktail Book |date=1930 |publisher=Constable & Company Ltd. |location=London |page=51}}

}}

The first widely popularized corpse reviver cocktail is listed in The Savoy Cocktail Book and is a cognac-based cocktail that calls for two parts cognac, one part Calvados or apple brandy, and one part Italian vermouth. In bartender Craddock's notes he says "To be taken before 11AM, or whenever steam or energy is needed".{{cite book |last1=Craddock |first1=Harry |title=Savoy Cocktail Book |date=1934 |page=51}}

Bartender Victor Bergeron (AKA Trader Vic) lists the corpse reviver #1 with the same ingredients and calls for twisting a lemon peel over the drink.{{cite book |last1=Vic |first1=Trader |title=Bartender's Guide |date=1947 |publisher=Garden City Books |location=New York |page=69}}

The 1956 edition of The Official Mixers Manual by Patrick Gavin Duffy lists the same ingredients.

{{clear|right}}

{{Infobox cocktail

| iba = yes

| source = iba

| sourcelink = corpse-reviver-2

| name = Corpse reviver #2

| image = Corpse_Reviver_2.jpg

| caption = A corpse reviver #2

| type = cocktail

| gin = yes

| orange = yes

| served = straight

| drinkware = cocktail

| ingredients = *30 ml gin

• 30 ml lemon juice
• 30 ml Cointreau
• 30 ml Lillet Blanc
• 1 dash absinthe

| prep = Shake ingredients together in a mixer with ice. Strain into chilled glass. Garnish with orange zest.

| notes =

| footnotes =

}}

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. 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.[http://nashville.metromix.com/bars-and-clubs/article/absinthe-is-back-at/1796593/content Absinthe is back at the bar | Metromix Nashville]{{Cite web |url=http://www.smallscreennetwork.com/video/434 |title=Corpse Reviver – The Cocktail Spirit with Robert Hess -- Small Screen Network™ |access-date=2011-08-07 |archive-url=https://web.archive.org/web/20110716093248/http://www.smallscreennetwork.com/video/434 |archive-date=2011-07-16 |url-status=dead }}

The Savoy №2 recipe noted that “Four of these taken in swift succession will unrevive the corpse again.”{{cite web |title=In Search of the Ultimate Corpse Reviver |url=https://punchdrink.com/articles/ultimate-best-corpse-reviver-no-2-chartreuse-cocktail-recipe/ |website=punchdrink.com |access-date=2 February 2019}}

Both 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.{{cite book |last1=Vic |first1=Trader |title=Bartender's Guide |date=1947 |publisher=Garden City Books |location=New York |page=116}}{{cite book |last1=Vic |first1=Trader |title=Trader Vic's Bartenders Guide, Revised |date=1972 |publisher=Doubleday_(publisher) |location=Garden City, NY |edition=revised}} 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. In Patrick Duffy's 1956 Official Mixers Manual he lists the corpse reviver #2 as employing punsch and does not mention Lillet. Duffy, Gavin: Official Mixer’s Manual. Garden City Books, revised and enlarged by James A. Beard, New York (1956), Page 40.{{cite web |title=Corpse Reviver Cocktails – Recipes and History |url=https://www.diffordsguide.com/encyclopedia/1172/cocktails/corpse-reviver-cocktails-recipes-and-history |website=diffordsguide.com |access-date=1 February 2019}} The use of punsch can also be found in Crosby Gaige's Cocktail Guide and Ladies Companion.{{cite book |last1=Gaige |first1=Crosby |title=Cocktail Guide and Ladies Companion |date=1941 |publisher=Fireside Pres |location=New York |page=98}}{{cite web |title=Corpse Reviver |url=http://cocktailvirgin.blogspot.com/2016/01/corpse-reviver.html |website=cocktailvirgin.blogspot.com |date=21 January 2016 |access-date=1 February 2019}}

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,{{cite web |title=Ode To Corpse Reviver: Corpse Reviver 2A |url=http://cocktailquest.blogspot.com/2011/06/ode-to-corpse-reviver-no-2-version-2a.html |website=cocktailquest.blogspot.com |date=2 June 2011 |access-date=1 February 2019}}{{cite web |title=Corpse Reviver 2a |url=http://www.twoatthemost.com/bluecoat-gin-and-the-corpse-reviver-no-2a/ |website=twoatthemost.com |access-date=1 February 2019}}{{cite web |title=Corpse Reviver #2A |url=http://www.barnotes.co/recipes/corpse-reviver-2a |website=barnotes.co |access-date=1 February 2019 |archive-date=16 July 2021 |archive-url=https://web.archive.org/web/20210716192441/http://www.barnotes.co/recipes/corpse-reviver-2a |url-status=dead }} even though it will remain listed in some historical cocktail books as only the №2 or as a №2 with annotations.{{cite web |title=Corpse Reviver #2 (Duffy) |url=https://www.diffordsguide.com/cocktails/recipe/2617/corpse-reviver-no2-duffys-recipe |website=diffordsguide.com |access-date=1 February 2019}}

A corpse reviver with punsch is also sometimes referenced as a corpse reviver #3,{{cite web |title=Corpse Reviver #3 |url=https://www.absolutdrinks.com/en/drinks/corpse-reviver-no-3/ |website=absolut.com |access-date=1 February 2019}}{{cite web |title=Corpse Reviver |url=http://www.drinkoftheweek.com/drink_recipes/corpse-reviver-3/#axzz5eHvvVVxR |website=drinkoftheweek.com |access-date=1 February 2019 |archive-date=16 July 2021 |archive-url=https://web.archive.org/web/20210716202459/http://www.drinkoftheweek.com/drink_recipes/corpse-reviver-3/#axzz5eHvvVVxR |url-status=dead }} but other guides use the №3 to instead mean a later Savoy version{{cite book |last1=Calabrese |first1=Salvator |title=Classic Cocktails |url=https://archive.org/details/classiccocktails0000cala |url-access=registration |date=1997 |publisher=Sterling |location=New York |page=[https://archive.org/details/classiccocktails0000cala/page/102 102]|isbn=9780806905075 }} that uses Fernet-Branca. When differentiated, the №2A nomenclature is more frequently used.

{{clear|right}}

{{Infobox cocktail

| iba =

| name = Savoy corpse reviver

| image =

| caption =

| type = cocktail

| flaming =

| brandy = yes

| served = straight

| garnish =

| drinkware = cocktail

| ingredients = *1 part brandy

• 1 part Fernet Branca
• 1 part white crème de menthe

| prep = Shake ingredients together with ice, and strain into a glass.

| notes =

| footnotes =

}}

This recipe was a new variation at the Savoy's American Bar that employed Fernet-Branca as an ingredient, coming almost two decades after the corpse reviver appeared in the Savoy Cocktail Book with its #1 and #2 variations. Salvatore Calabrese states in his book Classic Cocktails that it was created by Johnny Johnson of the Savoy circa 1948, and lists it as a corpse reviver #3. Others believe it was invented later in 1954 by Joe Gilmore, also of the Savoy.{{cite web |title=Savoy Corpse Reviver |url=http://www.lostsaloon.com/mixology/savoy-corpse-reviver-yet-another-corpse-reviver-recipe/ |website=lostsaloon.com |date=18 May 2016 |access-date=1 February 2019}}

Besides Calabrese, the Fernet version is sometimes categorized by others as the corpse reviver #3,{{cite web |title=The Corpse Revier Number 3 |url=http://thruthemixingglass.blogspot.com/2013/02/the-corpse-reviver-3.html |website=thruthemixingglass.com |date=9 February 2013 |access-date=1 February 2019}}{{cite web |title=Corpse reviver #3 recipe |url=http://www.drinksmixer.com/drink6918.html |website=drinksmixer.com |access-date=1 February 2019 |archive-date=2 February 2019 |archive-url=https://web.archive.org/web/20190202042058/http://www.drinksmixer.com/drink6918.html |url-status=dead }} but it is not standardized and it is sometimes referenced as the №4.{{cite web |title=Corpse Reviver |url=https://www.thespruceeats.com/corpse-reviver-no-2-recipe-760015 |website=spruceeats.com |access-date=1 February 2019}}

{{clear|right}}

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". 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.{{cite book |last1=Tarling |first1=W.J. |title=Cafe Royal Cocktail Book |publisher=Pall Mall Ltd. |location=London |page=preface |edition=Coronation}}{{cite web |title=The Return of the Cocktail |url=https://www.independent.co.uk/life-style/food-and-drink/features/cooler-shakers-the-return-of-the-cocktail-2142704.html |website=www.independent.co.uk |date=23 October 2011 |access-date=5 February 2019}} The drink called for:

• a bottle of Taunus water (naturally sparkling mineral water from the Grosskarben springs near Frankfurt)
• glass and a half of Encore Whiskey (defunct brand)
• dash of brandy bitters

The 1937 Cafe Royal Cocktail Book, by W.J. Tarling, listed four different reviver cocktails. 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). The index indicated that the book did not have enough space for two other reviver cocktails to be fully listed, including one called a Corpse Reviver Liqueur.{{cite book |last1=Tarling |first1=W.J. |title=Cafe Royal Cocktail Book |publisher=Pall Mall Ltd. |location=London |page=preface |edition=Coronation}}

• In "The Handoff", the second episode of the seventh season of Archer, Veronica Deane orders a corpse reviver #2, but only if real absinthe is available.
• In Patrick deWitt's novel French Exit, the main characters each drink a corpse reviver #2 prior to performing a séance.
• In Damien Chazelle's 2022 film Babylon, Jack Conrad orders a corpse reviver then proceeds to give instructions on how to make one.

{{Reflist}}

• {{ccat-inline}}

{{Cocktails|IBA=y}}

Category:Cocktails with gin

Category:Cocktails with absinthe

Category:Cocktails with brandy

Category:Cocktails with Swedish Punsch

Category:Cocktails with triple sec or curaçao

Category:Cocktails with vermouth

Category:Three-ingredient cocktails