Popularized by the 1930 Savoy Cocktail Book by Harry Craddock (the head barman at London’s grand Savoy Hotel through the 1920s and 30s), the classic Corpse Reviver No. 2 recipe is part of a succession of “Corpse Revivers” thought to have been devised by 19th century English bartenders as hangover cures.
Craddock’s Corpse Reviver No. 1 is a dark, apple-scented brandy tipple; this gin-based sequel is lighter, brighter, and more botanical and astringent, yet is still strong enough to perk up the senses. The best gin for a Corpse Reviver No. 2 is a classic, juniper-heavy London dry style. Faintly bitter fortified Lillet wine and a dash of absinthe are also said to settle a queasy stomach, but be forewarned: According to Craddock, “Four of these taken in swift succession will unrevive the corpse again.”
- 1 oz. gin
- 1 oz. Cocchi Americano or Lillet Blanc
- 1 oz. Cointreau
- 1 oz. fresh lemon juice
- 1 dash absinthe
- Orange peel, for garnish
- Shake all ingredients together in an ice-filled cocktail shaker; strain into a chilled martini glass. Garnish with orange peel.