Episode 54 Corpse Reviver

Dec 28

Ep. 54: Corpse Reviver & Reviving Jack Frost (Corpse No. Blue)

Welcome to Season 4 episode 54 of The Art of Drinking with Join Jules and Your Favorite Uncle

If there was ever a time when you need a drink in the morning to get back to even, this is the week. The Corpse Reviver was meant to do just that, although we think of it more as an evening cocktail. It’s a confusing cocktail, and most are using the wrong ingredient to make it. We set the story straight and give you a twist to try too.

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What do we need for today’s episode?

For Brad’s Corpse Reviver No. 2

London Dry Gin
Cointreau
Cocchi Americano (NOT Lillet Blanc)
Fresh Lemon Juice
Absinthe
2:1 simple syrup
Ice
Cocktail shaker
Jigger
Coupe glass
Garnish, lemon twist

For Jules recreating: Corpse Reviver No. Blue

London Dry Gin
Blue Curacao
Lillet Blanc
Fresh Lemon Juice
Absinthe, to rinse the glass
Ice
Cocktail shaker
Jigger
Coupe glass
Garnish, lemon twist

Get Brad's Corpse Reviver No. 2 Recipe

Get Jules' Reviving Jack Frost Recipe

On today’s episode, we talked about the history of the Corpse Reviver

Here’s some history, get the full history lesson from Brad on the podcast

The Corpse Reviver is a classic cocktail that has been around for over a century. It's actually a name given to a family of cocktails rather than a specific recipe, but the most well-known is the Corpse Reviver No. 2. The cocktail is often associated with the hair of the dog—the idea that a strong drink can cure a hangover. The exact origin of the Corpse Reviver is a bit unclear, but it's believed to have originated in the late 19th or early 20th century.

The first known mention of a Corpse Reviver cocktail appears in "The Gentleman's Table Guide" by E. Ricket and C. Thomas, published in 1871. The recipe was a mix of brandy, black pepper, and a bit of cayenne pepper.

The Corpse Reviver No. 2, the more famous version, gained popularity during the cocktail renaissance in the 20th century. It is often credited to Harry Craddock, an American bartender who worked at the Savoy Hotel in London during the 1920s. The recipe was first published in Craddock's "The Savoy Cocktail Book" in 1930. The Savoy Hotel was a hub for cocktail culture during that time, and many classic recipes originated or gained prominence there.

This week’s tip: how to frost a glass with sugar

Super easy, here’s how to do it at home:

What you’ll need to a paint brush, like you’d need if you were adding bbq to your ribs. A simple kitchen tool. You’ll then add sugar syrup on the brush and gently add the syrup to the side of your glass, not the whole glass.
From there you’ll put sugar, or ground spice, or whatever you’d like into a fine mesh strainer and then you’ll gently dust the substance over the syrup and place in the freezer to set. It’ll create a very cool frosted look - its more for show but looks so cool!