The CORPSE REVIVER Cocktails

  The CORPSE REVIVER COCKTAIL and Recipes   A little history, some thoughts and quite a few recipes.   The Corpse Reviver "before 11am, or whenever steam and energy are needed." ~ Henry Craddock   Most references to the Corpse Reviver state that the earliest recipe in print appears in Harry Craddock's 1930 version of "The Savoy Cocktail Book", but recipes for the Corpse Reviver actually appear much earlier in literature, in fact, as early as an issue of Punch in 1861.  

  Another early recipe for the corpse reviver that pre-dates Craddock's can be found in 1903 in The Steward's Handbook and Guide to Party Catering.  

There are several recipes for the Corpse Reviver, the primary ones being the Corpse Reviver 1 and the Corpse Reviver 2.

Corpse Reviver 1

2 parts cognac 1 part apple brandy or Calvados 1 part sweet vermouth Preparation Stir with ice, strain into a chilled cocktail glass.   Corpse Reviver 2 3/4 ounce gin 3/4 ounce lemon juice 3/4 ounce Cointreau (curaçao) 3/4 ounce Lillet (Kina) 1 dash absinthe Preparation Shake ingredients together in a mixer with ice. Strain into chilled glass.   Two more versions exist, a Kentucky Corpse Reviver which is composed of equal parts bourbon, Lillet Blanc, lemon juice and Cointreau, and the Savoy Corpse Reviver which employs equal parts brandy, Fernet Branca and White Crème de menthe.   Corpse Revivers are considered one of the first "hair of the dog" cocktails, hence the macabre name. However, let's be serious here, I am NEVER going to make this cocktail as a hangover cure, my delicate constitution requires a morning-after libation that is a bit more gentle. I'll leave that arcane remedy concept in a coffin along with the boozers of the eighteenth and nineteenth centuries who thought it a stalwart reviver of their alcohol laden corpses.    That being said, it is a lovely herbal lemon libation, ideal for Halloween. Corpse Revivers are often dredged out of the cocktail mortuary for aptly named spooky drinks and this seems an appropriate application. One or two all decked out in ghoulish garb should really get your party guests started. The #1 is actually a scary, boring cocktail, run screaming in horror. The #2, however, is complex and worthy of digging up from the grave, which is exactly what I did here. But I added a few spooky twists ....

  The CORPSE REVIVER LIVES AGAIN   INGREDIENTS 1-1/2 Oz. Hendricks Gin 1/2 Oz. Fresh Lemon Juice 1/4 Oz. Fresh Lime Juice 1/4 Oz. Fresh Orange Juice 1 Oz. Cointreau 3/4 Oz. Cocchi Americano 1/8 Tsp. of Pastis 1 Tsp. Simple Syrup Ice   Garnish: Large Lemon Twist, Skeleton, Large Ice Cubes with Gummy Eyeballs   Tools: Cocktail Shaker, Metal Strainer   Glass: Rocks   DIRECTIONS Shake ingredients together in a mixer with ice. Strain into ice filled chilled glass. Garnish and serve. You'll note I added lime and orange juice to the lemon juice. I wanted some slight greenish color from the lime and added the orange to pump up the Cointreau.  I went with Cocchi Americano because the Lillit called for in the original recipes was Kina Lillit, which no longer exists. The present-day version, Lillit Blanc, is minus the quinine that distinguished the original aperitif. As for the Pastis, I substituted this liqueur for the Absinthe because it's much milder, less licorice aggressive and has sugar which brings a touch more sweetness to the cocktail. I felt it would fight less with the distinctive rose and cucumber notes of my gin choice which has a very subtle licorice back note of its own.  

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BLACKBERRY and BLACKCURRANT GIN & TONIC Cocktail

I love blackberries and before the season was over I wanted to get one last fresh blackberry cocktail under my belt. As we are still dealing with summer temperatures here in Arizona despite it being fall, I also wanted something tall and cool.
When I'm not constructing a new craft cocktail for my brand or for an event I often revert to simple classic cocktails for my personal drinks. One of my favorites in summer is a tonic, usually gin tonics, occasionally vodka; the choice of spirit is usually based on what I'm adding to the drink. I rarely do a straight gin and tonic, I like adding fruits and using the herbs from my little garden on the back deck. This way I get a little variety at happy hour without a lot of thinking or work. I'll be honest here, if I'm not making any money on it I'm not going to spend hours creating a new cocktail just for myself.
That's not to say I don't make myself good cocktails, I do and this is a very good cocktail, just not complex. And sometimes that's just what you're looking for at happy hour. The only thing I tweaked a bit was using Crème de Cassis in place of the simple syrup.

Blackberry & Blackcurrant GIN & TONIC
INGREDIENTS 1-1/2 Oz. Gin 1 Oz. DeKuyper Crème de Cassis 10 Fresh Blackberries 3/4 Oz. Fresh Lime Juice Fever Tree Light Tonic Water Ice
Garnish: Fresh Blackberries (Little Tip, freeze the blackberry garnish. It will help keep your drink chilled in summer.)
Tools: Cocktail Shaker
Glass: Collins
DIRECTIONS Muddle the blackberries and lime juice in the bottom of a cocktail shaker. Fill with ice, add the gin and Crème de Cassis then shake until chilled. Strain into the ice filled Collins glass, top off with tonic, garnish and serve.

International Gin and Tonic Day is Oct 19th, National Gin and Tonic Day is April 9th and National Blackberry Day is September 12th.


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RHUBARB GINGER OLD FASHIONED Cocktail with Rhubarb Bourbon Chutney and Rhubarb Ginger Simple Syrup Recipes

Here's the thing about me and rhubarb. It's a fruit that grows in spring but I always crave rhubarb cocktails in fall. I have no idea why and it's annoying because I can't get fresh rhubarb in the fall. But I'm aware of my odd craving so I always freeze some just for this reason. (I also freeze a few full stalks as garnish; by putting a bamboo skewer in them I can keep the frozen stalk from drooping as it defrosts in the cocktail and that chilled stalk helps keep my cocktail chilled!) I really have no other use for rhubarb except for Rhubarb Chutney, that recipe is included here as well.
Come to think of it, I see chutney as kind of a fall condiment, maybe that's why I associate rhubarb with fall. Nevertheless, when summer temperatures drop here in Tucson, I'm ready for rhubarb cocktails and a favorite is a Rhubarb Old Fashioned.
Rhubarb Ginger OLD FASHIONED
INGREDIENTS 2 Oz. Templeton Rye Whiskey 3/4 Oz. Rhubarb Ginger Simple Syrup (*Recipe below) 1/2 Oz. Fresh Lemon Juice 3 Dashes Rhubarb Bitters Large Ice Cube(s) or Sphere(s)
Garnish: Stalk of Rhubarb (cut off the leaves as they are toxic). I also added a hollowed out lemon filled with some of my chutney and a glass stir stick in case anyone wanted to add a little spicy rhubarb kick to their drink.)
Glass: Old Fashioned
Tools: Stir Stick
DIRECTIONS Chill the glass in the freezer while you get your ingredients in place. Add the lemon juice and Rhubarb Ginger Simple Syrup to the chilled glass and swirl it around. Add ice cube(s) then pour in the Templeton Rye and the Rhubarb Bitters and stir until chilled. Garnish and serve.

*Rhubarb Ginger Simple Syrup
Ingredients 1-1/2 Cups Sugar 2 Tablespoons Lemon Juice 1 Cup Water 1 Cup Rhubarb, Fresh or Frozen, Chopped 1 Tsp. Freshly Grated Ginger
Directions Bring the ingredients to a boil and stir until the sugar dissolves. Mash the rhubarb up with a potato  masher to release more of the juice. Reduce heat to medium low and simmer for 3 minutes. Set aside to cool. Strain out the solids BUT set them aside to add to your Rhubarb Chutney below! Stores bottled in the refrigerator for up to 2 weeks, longer if you add a tablespoon of vodka.
Rhubarb Ginger Chutney
Ingredients 3/4 C. Sugar 1/3 C. Bourbon (or aged rum) 1 Teaspoon Apple Cider Vinegar 2 Teaspoons Zested, Fresh Ginger (Only 1 teaspoon if you are using the leftover rhubarb from the simple syrup.) 2 Cloves Garlic, Crushed 1 Tsp. Ground Cumin 1/4 Tsp. Ground Clove 1/2 Tsp. Ground Cinnamon 1/3 C. Chopped Red Onion 1/2 C. Dried Cranberries 16 Oz. Chopped Rhubarb, Fresh or Frozen (I used the leftover rhubarb from my simple syrup plus another 8 ounces of my frozen rhubarb.)
Directions In a large saucepan, bring everything but the rhubarb, onions and cranberries to a boil. Reduce the heat to medium until the sugar dissolves. Add the rhubarb, onion and cranberries and simmer on med-low until the mixture thickens enough to spoon onto toast, meat, or whatever you're serving it with. With the added bourbon this took about 15 minutes, just keep an eye on it. Allow to cool (or serve warmed if you prefer) and serve with cream cheese and garlic toast. Also great on pork ribs and chops and grilled chicken!
TIP: Be sure to blanch your rhubarb before freezing to keep the beautiful colors bright.
MORE OLD FASHIONED COCKTAIL RECIPES
   
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PINK COCKTAILS

Looking for Pink Cocktails? Here's where you can Think Pink then Drink Pink for any of your pink themed celebrations, parties or events!   PINK COCKTAILS   BARBIE MIMOSA BEACH BUM BERRY COLADA BLACKBERRY BOURBON SOUR BLUSHING ROSE CHAMPAGNE COCKTAIL
CHERRY CLAFOUTIS MARTINI CHERRY DIAMOND FIZZ
CLOVER CLUB COSMOPOLITAN
COTTON CANDY COCKTAIL DRIVING MISS DAIQUIRIFRENCH MARTINI
FRUIT SALAD MARTINI
GIRLS NIGHT OUT MARTINI GOOD & PLENTY MARTINI
HIBISCUS COLADA
HIBISCUS HEART FIZZ LADY ROSE COCKTAILMIXED BERRY MOJITO NEVERLAND COOLERPINK CADILLAC MARGARITA
PINK CADILLAC MARTINI
PINK DIVA MARTINI
PINK FLAMINGO
PRETTY IN PINK FLIRTINI
PINK FLIRTINI, per Sex In The City
PINK GRAPEFRUIT MARTINI
PINK LADY
PINK RIBBON MARTINI
PINK SLING-A-TINI
PINK SQUIRREL PRICKLY PEAR CHAMPAGNE COCKTAIL PRICKLY PEAR DAIQUIRI PRICKLY PEAR MARTINI PRICKLY PEAR OLD FASHIONEDRASPBERRIES & CREAM MARTINI 
ROSY RAMBUTINI RUBY COCKTAIL
SEX ON THE BEACH-TINI SPARKLING HEART COCKTAILSTRAWBERRY MARTINISTRAWBERRY PARFAIT MARTINISTRAWBERRY RHUBARB PIE COCKTAIL   And, of course, there's my Pink Valentine Cocktails    DRINK PINK!   Updated 6-2021 PLEASE DRINK RESPONSIBLY  

A KOSHER COCKTAIL FOR ROSH HASHANA

Rosh Hashanah: (Hebrew: רֹאשׁ הַשָּׁנָה‎‎, literally "head [of] the year") is the Jewish New Year. The biblical name for this holiday is Yom Teruah (Hebrew: יוֹם תְּרוּעָה‎‎), literally "day [of] shouting/blasting", sometimes translated as the Feast of Trumpets. ~ Wikipedia
Rosh Hashana is believed to be the anniversary of the creation of Adam and Eve.
The feast traditions of Rosh Hashanah include the eating of Challah bread dipped in honey, apples dipped in honey, and pomegranates. The Challah and apples with honey are eaten to symbolize the hope for sweetness in the year ahead. Pomegranates symbolize the hope for good deeds and plenty because of their numerous seeds.

To create this experience in a cocktail I have created a duo cocktail that consists simply of Calvados*, a superb French apple brandy mixed with honey. I used Honey Ridge Lavender Honey Creme to add a light floral note,  then garnished with pomegranate seeds and a cube of Challah bread to dip in the drink.
Before eating the fruit this prayer is spoken:
"Ba-ruch a-tah Ado-nai E-lo-hei-nu me-lech ha-olam bo-re pri ha-etz.
Blessed are You, L-rd our G‑d, King of the universe, who creates the fruit of the tree."
ROSH HASHANAH COCKTAIL
INGREDIENTS 2 Oz. XO Père Magloire Calvados* 1 Tablespoon Lavender Honey 1 Tablespoon Hot Water
Garnish: Pomegranate Arils, Cube of Challah Bread
Glass: Brandy Snifter
DIRECTIONS Warm the lavender honey with an equal amount of HOT tap water to create a quick simple syrup in the bottom of the brandy snifter. Swirl this around to warm the bowl.  Add the Calvados (at room temperature, 65°F / 18°C), garnish and serve.
While drinking cup the snifter with the palm of your hand to keep the drink warmed.
* Per the Consistoire de Paris, certain brands of Calvados are Kosher, these include Boulard and Père Magloire.
L' shanah Tovah, wishing you good health, happiness, peace and prosperity in the new year.

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James Bond's VESPER Cocktail

Ladies and Gentlemen, may I introduce you to the real Bond, James Bond "Martini"?
Bond's first mention of a martini appeared in the 1953 edition of Casino Royale by Ian Fleming:
"A dry martini,' he [Bond] said. 'One. In a deep champagne goblet.'  'Oui, monsieur.'  "Just a moment. Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel. Got it?"
There you have it. This is how it all started and I would like you to note that this is not really a martini at all (dry or otherwise) as it uses both gin and vodka and Kina Lillet, which was not vermouth, it was an aromatised, quinine infused, orange flavored wine based liqueur. To confuse matters further, KINA* Lillet is no longer available. The name was changed to Lillit Blanc and the quinine was completely removed in 1986.

I find it interesting that Bond called out the gin and the Kina in his creation but not the vodka brand. Odd, considering how precise he is otherwise about his very personal aperitif:
"When I'm ... er ... concentrating," he explained, "I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold, and very well made.  I hate small portions of anything, particularly when they taste bad. This drink's my own invention. I'm going to patent it when I think of a good name."
He eventually names the cocktail a Vesper after a female double agent, Vesper Lynd, in Casino Royale.

Shaken, Not Stirred? The first appearance of that phrase appears in Fleming's novel Diamonds Are Forever (1956), but Bond himself  does not utter the words until the book Dr. No (1958) where the actual phrase is "shaken and not stirred" not "shaken, not stirred." The first time the phrase is uttered by Bond himself on film is by Sean Connery in Goldfinger (1964). In 2005 the American Film Institute listed the phrase #90 on Best Movie Quotes of the last 100 years. It's also interesting to note that a martini that it shaken and not stirred is called a Bradford.

So, James Bond (Ian Fleming) created the very first designer martini way before the Cosmo or an Appletini burst upon the cocktail scene, but sadly his cocktail can no longer be made as quoted. However a close approximation can be "Shaken and Not Stirred" with a bit of clever substitution.

TheVESPERfor the New Millennium of 007
INGREDIENTS3 Parts Gordon's Gin1 Part Vodka1/2 Part Cocchi AmericanoIce
Garnish: Lemon Twist Rose
Tools: Cocktail Shaker
Glass: Champagne flute
DIRECTIONSShake ingredients with ice, stain into chilled flute, garnish and serve.
VOICEOVER VIDEO WITH INGREDIENTS AND DIRECTIONS: 

So what about the actual Bond martini?Three years after his Vesper, Bond specified his martini as: "six parts vodka, one part vermouth, shaken" in Fleming’s 1954 novel Live and Let Die. That is technically a Dry Vodka Martini.

James Bond Day is celebrated every October 5th, the anniversary of the release of Dr. No in 1962.

* Kina Lillet is a quinquina, a cinchona bark liqueur.

 
Updated 10-2021
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The GODFATHER COCKTAIL

The Godfather, Movie
Director: Francis Ford Coppola
Starring: Marlon Brando, Al Pacino, James Caan, Robert Duvall, Diane Keaton
Won: 3 Oscars, Best Picture-1973, Best Actor/Supporting - Marlon Brando, Best Writing/Screenplay - Mario Puzo, Francis Ford Coppola
Release Date: March 24, 1972
The Godfather, Cocktail
Based on the Mario Puzo novel of the same name, The Godfather was such a popular movie it is thought to have inspired this cocktail. According to Disaronno liqueur*, this was a favorite cocktail of Marlon Brando who played Don Corleone aka the Godfather in the movie. There's even a variation called the Marlon Brando Cocktail also known as a Godson (see below).
I can't confirm either of these rumors, however I will tell you that this was my go-to cocktail in the early seventies, along with a Godmother. As far as I know, there are no references to anything similar to the Godfather prior to the 70s, and with the Italian amaretto as part of the duo recipe, the connection to the movie does make sense. As for it being Brando's favorite drink, I suspect this is more marketing ploy than truth, but that's Disaronno's story and they're sticking to it.
The Godfather is a scotch and liqueur duo where the liqueur is Amaretto, making it related to a Rusty Nail (equal parts scotch and Drambuie). The official IBA recipe for The Godfather calls for equal parts scotch and amaretto, though you will often see a 4:2 or 4:1 ratio with the scotch being the larger measurement to cut down the sweetness of the cocktail. I happen to prefer the IBA version of equal parts as this is the way the original drink was made in the 70s.

The
GODFATHERCocktail

INGREDIENTS
2 Parts Scotch
2 Parts Amaretto

DIRECTIONS
Pour the scotch and amaretto over ice in a chilled Old Fashioned glass, stir gently to chill and serve.
No garnish is called out but a nice twist of lemon or orange zest expressed over the top does add a pleasant layer of extra flavor.

Voiceover Video with Ingredients & Instructions:

VARIATIONS
The Godmother, which uses vodka instead of the scotch.The Goddaughter which is a Godmother with cream added.The Godson aka the Marlon Brando Cocktail, (mentioned above) which adds cream to the scotch and amaretto.The Godchild, which uses cream instead of scotchThe French Connection which replaces the scotch with Cognac.

* Amaretto (translates to "a little bitter", a diminutive form of the Italian word "amaro", meaning "bitter") is in an Italian liqueur made from almonds or apricot pits or a combination of both. Interestingly after the year 2000, Disaronno no longer labeled their product as an amaretto, stating that it contained no almonds and was, therefore, safe for those with nut allergies.

Updated 3-2022 PLEASE DRINK RESPONSIBLY