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RECENT COCKTAILS: FEBRUARY 17, 2011
Jamaican rum, Bonal Gentiane Quina, Amaro Nardini, Whole egg, Demerara syrup, Nutmeg
FEBRUARY 16, 2011
Bianco Vermouth, Fernet Branca, Galliano, Mint
FEBRUARY 12, 2011
Campari, Bianco Vermouth, Gin, Cynar, Fernet Branca, Orange bitters, Orange peel
FEBRUARY 11, 2011
Amaro Meletti, Whole egg, Lemon juice, Rich simple syrup 2:1
FEBRUARY 9, 2011
Rye, Bitters, Whole egg, Espresso, Rich simple syrup 2:1, Coffee
FEBRUARY 2, 2011
Gin, Amer Picon, Maraschino Liqueur, Triple sec, Orange bitters, Orange peel
JANUARY 30, 2011
Amer Picon, Brandy, Soda water, Grenadine, Lemon peel
Dark rum, Bitters, Simple syrup, Apple juice
JANUARY 21, 2011
Scotch, Apricot liqueur, Aromatized wine, Bénédictine
JANUARY 13, 2011
Aromatized wine, Amaro Nonino, Seltzer water, Lemon

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, 4 hours 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 13 hours ago Biff Malibu commented:

    Quite sweet - dropped Cointreau to 0.5 oz

  • Re Tolkien, 2 days 6 hours ago lesliec commented:

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