The Corpse Reviver #2 – Hangover Cure Turned Classic

The Corpse Reviver #2 is the more popular of the two corpse reviver drinks that were created in the late 19th century. The drinks are extremely different, with #1 being a riff on a Manhattan and #2 being its own beast entirely.

#2 is tailor-made for this blog because it combines vermouth and triple sec in a unique and completely delicious way.

The name comes from the concept of the drink as a cure for a hangover – it’s what you order when you drag your broken body into a bar the next day and you need to feel normal again. The science behind hair-of-the-dog is dubious at best, but hey – it sells drinks.

Context

The idea started popping up in the mid-1800s but wasn’t really formalized until being included in the legendary Savoy Cocktail Book in 1930. Because it’s supposed to cure a hangover rather than get you drunk again, it’s quite light on the base spirit (gin) and focuses more on the rest of the ingredients.

These have traditionally been Cointreau, Kina Lillet, and fresh lemon juice with a touch of absinthe.  The idea here is to accentuate the gin with sugar and herbs with an acidic backbone that will go down easier than a shot will.

Unfortunately, Kina Lillet is no longer available (the Lillet you see on the shelf bears little resemblance to the old standard), so now Cocchi Americano is used most-often in the standard recipe.

Cocchi is a slightly-bitter Italian aperitif wine that’s quite good, but it’s only available in large-format bottles and, like vermouth, will oxidize after being opened. It’s most similar to a blanc vermouth, so that’s what I recommend subbing in at your home bar. I really like Dolin Blanc, and it’s also the most widely-available.

Similarly, real absinthe is very expensive. If you see something claiming to be real absinthe for less than $50, be skeptical – it’s likely just wormwood-flavored liquor. Instead, I use Pernod and I almost only ever use this out of an atomizer to coat the glass before adding the rest of the drink as a rinse. 

Pernod isn’t technically absinthe because it’s flavored with anise more overtly and doesn’t truly contain any wormwood, but inasmuch as it affects a cocktail the same way in small amounts it’s a fine substitute for the price.

Making the Drink

First, I “rinse” a glass with the Pernod spray to make the room smell like licorice and give the drink that flavor on the finish. You can also add this directly with the other ingredients, but I like how it affects the nose so directly when you rinse the glass. Then, I add ice to the glass and set it aside.

In a shaker filled with ice, add the gin, Cointreau, vermouth, and lemon juice. Shake vigorously until it’s frigid, and then double-strain it into the rinsed glass. Double-straining will make sure there’s not much lemon pulp in your drink and keep it a very smooth cocktail. It doesn’t need the added texture.

Tasting Notes

It’s hard to pick out any particular ingredient in this drink aside from the Pernod which you’ll notice on the nose more than the finish.

It has a citrus sweetness that’s balanced with citric acid, and there are a number of botanicals throughout that help keep it balanced.

It’s a pure mixed drink that’s not spirit-forward but also not sweet or watery.

Riffs

I think you can replace any one specific ingredient here and still have a drink that works well. Replace the gin with rye if you want a darker, spicier drink with a bit more heat. Replace the vermouth with any other aperitif if you want to change the herbs in the drink. Replace the Cointreau with another liqueur to change the sweetness. Replace the lemon juice with something more seasonal.

I’m sure there are some combinations here that wouldn’t work, but I think most single swaps would result in a tasty, unique drink. The absinthe/Pernod probably has to stay or be eliminated completely – there’s really nothing else that can do that job.