Status message

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

Sort by:
★’s or more

A Spontaneous Libation for your Consideration

Avion de Papel

Posted by Canephoros. Created by Lily Dean, Old Kentucky Bourbon Bar, Covington, KY.
3⁄4 oz Blanco tequila
3⁄4 oz Amaro Meletti
3⁄4 oz Aperol
3⁄4 oz Lemon juice



This is a delicious variant which puts a new twist on a modern classic.

Curator rating
Not yet rated
Average rating
4.5 stars
(35 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

  • Kentucky Mule — Bourbon, Ginger beer, Lime juice, Mint
  • Hanzo Steel — Shochu, Reposado Tequila, Aquavit, Meyer Lemon Aperitif, Yuzu juice, Simple syrup
  • Stone Fruit Sour (Jeffrey Morgenthaler) — Bourbon, Apricot liqueur, Lemon juice, Rich simple syrup 2:1, Egg white
  • Yakima — Apple brandy, Ramazzotti, Bigallet China-China, Apple
  • Saint Agur — Applejack, Cardamaro, Dry vermouth, Bitters, Orange juice, Salt

Recent Discussion

  • Re Horsefeather (Ryan Maybee), 1 hour 59 minutes ago Shawn C commented:

    Curated to include some of the history. I have changed this to an altered recipe and attached Ryan Maybee's name to it since this is his specific version which would not have been possible in the 1990's when the drink was developed. I also made a curator's note about using rye whiskey as an alternative to more closely resemble the original. I am not sure if a different/separate original recipe is warranted, because it evolved so much that I wouldn't know what to list for the original. (See the Epicurious archive link for more detail on this.)

  • Re Horsefeather (Ryan Maybee), 22 hours 41 minutes ago Shawn C commented:

    Just to be clear, Ryan Maybee didn't claim ownership of the Horsefeather or to have created it, although this is his particular take on the cocktail. Instead he revived the cocktail/expanded its reach and has researched its origins per…
    He said that the drink appeared in Lawrence, Kansas in the 1990's and as a result "More than one old bartender claims they were flying through Old Overholt rye in Lawrence in the 1990s."

    A more involved treatment of the Lawrence origins of the drink can be found in… Here, the origin story is much more convoluted, credit is claimed by Jeremy Sidener in 1991 or 92 influenced by a Gaz Regan "Horse Feathers" drink published in 1991. The early Lawrence version used Old Overholt Rye but lacked ginger ale had mix substitution for it (sprite, soda water, Peychaud's and a bit of Coca Cola.)

  • Re Aster Family Flip, 1 day ago Shawn C commented:

    Thanks for the clarification. I have curated to list you as the creator with your blog link for the reference. I have added the note about the original recipe that was the inspiration. Since this is a single ingredient variation of an existing recipe, I am listing it as an "altered recipe", although since it has its own name, I could have listed it as "authentic" is both.

  • Re Aster Family Flip, 3 days ago yarm commented:

    The Flip was my variation of it:

    The Sour was created by Rob Roy's Zane Harris from Food & Wine: Cocktails 2011.

  • Re Yakima, 5 days ago Shawn C commented:

    Sweet and potent, about 88 proof before ice dilution if Laird's Bottled-in-bond is used, pretty hot! Perhaps something like an 80 proof Calvados or 86 proof St. George apple brandy would work better to mellow the heat? Pleasant flavors with root beer/anise from the Ramazzotti and the orange components of the Bigallet.