I had two that morning, but because no one in this town measures their goddamn drinks, the first was great and the second was not. Shake, strain into martini glass, garnish with a maraschino cherry. It was Sunday morning, I had fallen asleep at 5:30am the night before, and while I would’ve loved to try something they invented themselves, I saw it on their list and couldn’t help myself. This particular one is tart, bright, and complex, light and unfilling, yet with enough punch to overpower even the worst hangover.Īt Little Italy’s newly opened Prep Kitchen, they wisely put it on their brunch cocktail menu. It is, as you’d imagine, a morning drink. The “Corpse Reviver” was a popular style of cocktail from the late 1800s to around 1920, when prohibition knocked it out. It appears originally in the Savoy Cocktail Book, Harry Craddock’s 1930 weighty harem of recipes.
My research and acquisitions continued with renewed vigor.”ĭespite the fact that he writes like he’s dispatching from a 19th century ship, Haigh was on to something. It was subtle, it was fresh, it was complex, and it was delicious. “To my amazement, it was the finest thing to ever pass my palate. Ted Haigh recounts, in the introduction to his book, how he first encountered the Corpse Reviver #2: It’s a fantastic introduction to both gin specifically and mixology in general, but it’s also a favorite of a good many of us who live in this cloistered little cocktail world. Whether it’s tennis rackets or sex toys, kitchen knives or high explosives, the introductory item is something of easy pleasures that will, with time, get outgrown. We generally refer to this gap as experience. There aren’t, within any given field, a lot of things that are suitable for both novices and professionals.
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