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.
Very good with Johnnie Walker Black (some months ago), excellent with Cutty Sark Prohibition tonight--I was finally able to lay my hands on a bottle. Along with the higher proof bite, there is some finesse to the Prohibition flavor profile that I find lacking in other blended Scotches I have tried.
According to the Punch article, it's extremely popular in Australia.
I only had triple sec; still very tasty. Bourbon + amaro + vermouth + citrus - what’s not to like?
"Cheater bottles" are bottles used for storing and pouring syrups, juices, and batches behind a bar. I copied the instructions for the Champagne acid from my bartenders' guide, and included my note for them that they can keep the acid blend in a cheater bottle the way they do syrups and juices. There is no added sugar in this case.
What's a "syrup cheater"? Just adding sugar to the acid blend instead of assembling separate ingredients?