A friend introduced us to this classic cocktail at a fabulous birthday celebration. It was so good we decided to make it again! The Corpse Reviver family of cocktails was originally devised as a “hair of the dog” hangover cocktail remedy by Harry Craddock in the 1930s and published in The Savoy Cocktail Book. We served them as an apertivo, although they are typically a hangover cocktail served with brunch.
We went on a hunt with our friend Kelly for some cocktail glasses on par with this fabulous recipe. We found a pair at Cookin’! Perfect!
The recipe is simple: equal parts gin, triple sec, Lillet Blanc, and fresh lemon juice, with a splash of St. George Absinthe Verte. To make it extra tasty we used Sipsmith London Dry Gin. We don’t like cocktails too sweet, so we used Pierre Ferrand Dry Curacao in place of triple sec.
The beautiful quince came from McEvoy Ranch and persimmon from Knoll Farms, both at CUESA’s farmer’s market in the Ferry Building Marketplace.
- splash of absinthe
- equal parts dry gin
- equal parts dry curaçao
- equal parts Lille Blanc
- fequal parts resh lemon juice
- Fill a shaker with ice and shake with a splash of absinthe.
- Add the rest of the ingredients, shake, and strain into a fabulous cocktail glass.