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A Spontaneous Libation for your Consideration

You'll Shoot Your Eye Out

Posted by ian.j.lauer. Created by Mathias Simonis, Distil, Milwaukee, Wisconsin.
2 oz Gold rum
1⁄2 oz Becherovka
1⁄2 oz Bénédictine
1⁄4 oz Cinnamon syrup
1 twst Orange peel (to garnish)

Combine all ingredients with ice and stir until well-chilled. Strain into a cocktail glass or over 1 large ice cube in a rocks glass.


Cinnamon Syrup:
"In a saucepan, combine 1 cup of white granulated sugar and 1 cup of water and heat on low, stirring frequently, until the sugar completely dissolves. Turn off heat. In another saucepan over medium heat, toast 5 cinnamon sticks, making sure to toast both sides of each stick, until you begin to smell the aroma of the spice (3 to 5 minutes). remove from heat and add the toasted cinnamon sticks to the simple syrup, bring the syrup to a boil, then remove from heat, set aside to cool, and strain into a bottle.
- Imbibe


"This holiday cocktail gets a double dose of cinnamon thanks to a spiced syrup and the cinnamon-forward Czech liqueur Beceherovka -- both complementing the richness of aged rum and the herbal notes of Bénédictine. 'It's perfect for a cold winter night spent watching a holiday flick,' says Simonis, 'which is exactly what I pictured when I named it after a scene in A Christmas Story.'"
- Imbibe

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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.

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Recent Discussion

  • Re The Nutty Professor, 9 minutes 45 seconds ago EtherPole commented:

    Subbed the Uigeadail with Wee Beastie. Still had to double the Frangelico to be recognizable.

  • Re Sweet Caisata, 1 day ago Zachary Pearson commented:

    The liqueur they're using here is 60 proof. Some people might want to drop the simple. Thanks, Zachary

  • Re Leapfrog, 1 day ago Cara A commented:

    I find lemon juice overpowers more subtle flavors, so I dial it back to 1/2 ounce here. Tasty!

  • Re Mr. Baily's Bender, 2 days ago flickerdart commented:

    "1 splash" is not correct. You probably want at least 2 ounces of tonic in this, and at least another ounce of seltzer to dilute the intense sweetness.

  • Re Corpse Carré, 3 days ago lesliec commented:

    Another superb creation by the House of Yarm! Although, were I feeling brave, I might suggest Vieux Corpse as a more ... interesting name.