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RECENT COCKTAILS: FEBRUARY 14, 2014
Islay Scotch, Zwack Unicum, Cynar, Crème de Cacao, Wormwood bitters, Sea salt
FEBRUARY 11, 2014
Amargo-Vallet, Egg white, Lime juice, Passion fruit syrup
JANUARY 27, 2014
Vodka, Curaçao, Gran Classico, Lime juice
NOVEMBER 29, 2013
Eau de vie of Douglas Fir, Aromatized wine, Bitters
NOVEMBER 21, 2013
Demerara Rum, Gin, Lime juice, Hibiscus syrup
NOVEMBER 12, 2013
Calvados, Ginger liqueur, Cranberry liqueur, Lemon juice, Cinnamon syrup
NOVEMBER 10, 2013
Becherovka, Bärenjäger, Swedish Punsch, Lemon juice
SEPTEMBER 4, 2013
Campari, Lime juice, Elderflower syrup
AUGUST 23, 2013
Bourbon, Apple brandy, Averna, Allspice Dram, Sea salt caramel syrup
Corn Whiskey, Blue Curaçao, Maraschino Liqueur, Anisette, Lemon juice

A Spontaneous Libation for your Consideration

From the Knowledge Vault

'Tis Pity She's a Corpse

A Short History of the Corpse Reviver

Nineteenth century drinking culture was, in many ways, quite alien to what is socially acceptable today. The local saloon was more like a coffee shop – where (mainly) men socialized and drank throughout the day. Many people started and ended their day with a drink, and took them to waken the appetite, digest meals, or “whenever steam and energy are needed”. Many drinks in the middle of the 19th century reflect the notion of the energy and verve a quick stiff drink would give the imbiber: “flash of lightning”, “pick me up”, “refresher”, “invigorator” and our primary subject, the “corpse-reviver”.

The first reference I can find of a drink called a Corpse Reviver is in Lloyd’s Weekly Newspaper (London) on October 23rd, 1859 in which a theater reviewer describes Tom Taylor’s new play Garibaldi:

Suddenly, the reader will surprised to hear, every man jack of the company of troopers gets excessively drunk and incapable on a couple of enormous stone jugs of some American drink (possibly “corpse reviver” or “gone ‘coon”)…

One of the most interesting things about the search for the early Corpse Reviver is the lack of American sources that reference the drink. The earliest mentions are in London newspapers and magazines, and though they’re always very careful to call them “American drinks”, throughout the latter half of the 19th century, it is almost always European sources who give reference to the Corpse Reviver. Which makes a lot of sense, because no less than the celebrated Jerry Thomas introduced this drink to wild acclaim in London.

Recent Additions

  • High Horse — Añejo rum, Kirschwasser, Cherry Liqueur, Sweet vermouth, Bitters, Brandied cherry
  • Electric Circus — Gin, Melon liqueur, Genepy, Bitters, Lemon juice, Lemon peel
  • Monkey Business — Gin, Sweet vermouth, Crème de Banane, Fernet Branca, Orange peel
  • (the) UNREP — Brandy, Crème de Violette, Lemon bitters, Dragonfruit
  • Sassburger — Blanco tequila, Strega, Ginger liqueur, Meyer lemon juice

Recent Discussion

  • Re The Cableknit, 2 hours 49 minutes ago jensck commented:

    Seriously strange. Maybe it's because I used a different coffee liqueur (Tempus Fugit), but I'm not sure these flavors work together.

  • Re String Theory, 4 hours ago stirred commented:

    Good winter vibes. Same vein as Left Hand and Black Lodge. Add to rotation.

  • Re Last Word, 17 hours 18 minutes ago Craig E commented:

    Abigail Gullo makes a Last Laugh by straining this into a champagne flute and topping with cava, with a lime twist.

  • Re The Smoked 45, 1 day 11 hours ago Biff Malibu commented:

    Quite sweet - dropped Cointreau to 0.5 oz

  • Re Tolkien, 2 days 4 hours ago lesliec commented:

    It's good you guys aren't just Tolkien in your sleep.