Status message

You can view only 10 cocktails at a time when you aren't logged in.

Sort by:
Display:
★’s or more
RECENT COCKTAILS: DECEMBER 13, 2014
Islay Scotch, Cynar, BroVo Amaro #14, Whole egg, Simple syrup, Nutmeg
JULY 1, 2014
Batavia Arrack, Maraschino Liqueur, Campari, Aperol, Lime juice
MARCH 7, 2014
Champagne, Cognac, Curaçao, Lemon juice, Demerara syrup, Lemon peel
FEBRUARY 14, 2014
Gin, Dry vermouth, Genepy, Orange bitters, Lemon peel
JANUARY 18, 2014
Ramazzotti, Applejack, Cider, Butter, Orange peel
OCTOBER 24, 2013
Rye, Amer Picon, Bénédictine, Maraschino Liqueur, Orange peel
AUGUST 1, 2013
Blanco tequila, Swedish Punsch, Aromatized wine, Lime juice, Simple syrup, Orange peel
JULY 23, 2013
Rye, Fernet Branca, Sweet vermouth, Orange bitters, Cherry
JUNE 26, 2013
Cynar, Jamaican rum, Lemon juice
MAY 29, 2013
Blanco tequila, Campari, Lime juice, Grapefruit juice, Simple syrup

A Spontaneous Libation for your Consideration

Aviation Cocktail

Posted by Dan. Created by Hugo Ensslin, Hotel Wallick, New York, NY.
2 oz Gin (London Dry)
Instructions

Shake. strain, up.

Notes

Ensslin's recipe is 2 parts London Dry gin, 1 part lemon juice, 2 dashes each Maraschino and Creme de Violette, with no garnish. Ted Haigh, in Vintage Spirits and Forgotten Cocktails has this as 2 1/2 oz gin, 3/4 oz lemon juice, and 2 or 3 dashes of Maraschino - it omits the creme de violette, which is a transcription error from Ensslin to the Savoy Cocktail Book. This can be made more floral with more violette and sweeter by reducing the lemon juice.

Curator rating
4 stars
Average rating
4 stars
(94 ratings)

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, 3 hours 51 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, 5 hours ago stirred commented:

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

  • Re Last Word, 18 hours 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 12 hours ago Biff Malibu commented:

    Quite sweet - dropped Cointreau to 0.5 oz

  • Re Tolkien, 2 days 5 hours ago lesliec commented:

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