(Napoleon's) Corpse Reviver

One of two Corpse Reviver recipes in the New American Bartender's guide, this one is not accompanied with a number like most. It is, however similar to the Savoy Corpse Reviver, which I haven't done for the blog, it being a bar guest request.

The difference is that instead of brandy, I used the brandy-based liqueur Mandarine Napoleon. This lead me to adopting the name Napoleon's Corpse Reviver for this particular variation. As all Corpse Revivers are intended as hangover remedies, as such, they are a mix of the liquors that the drinker had the night before--sometimes with a bracing effect.

That supports my use of Mandarine Napoleon, a citrus and spice cognac liqueur. Along with Frenet Branca and a mint liqueur, it has a refreshing morning cocktail finish. The minty scent may even help dispel the rumors that the drinker is hung over.

• 3/4 oz. brandy (Mandarine Napoleon used)
• 3/4 oz. white creme de menthe
• 3/4 oz. Fernet Branca

Combine all ingredients in a mixing glass with ice. Stir and strain into a chilled cocktail glass. 

Doctor's Orders

I was expecting that a drink named for a prescription would include Frenet Branca or some ingredient purporting to be medicinal. In fact, there is the citrus peel and juice of two pomelos, one lemon and three oranges in a bottle of homemade Forbidden Fruit. I don't know if the liqueur preserves the vitamins from these fruits (probably not) but it makes a rich drink even more bitter and tangy.

• 1 oz. gin (Vitae Old Tom used)
• 1 oz. cognac (Larressingle armagnac used)
• 1 oz. Forbidden Fruit
• several dashes lemon juice

Combine all ingredients in a shaker with ice. Shake and strain into a chilled champagne cocktail glass (*Note: in the New American Bartender's Guide, this is the glass listed. I've used this book for decades and this is the first mention of a champagne cocktail glass, which I assume is a coupe or cocktail glass. I chose this antique cocktail pony glass--good for champagne cocktails or hard liquor in general.)

Morning Cocktail

This is one of many Corpse Reviver cocktails that use brandy and sharp flavors to shock a hangover out of your system. As far and I can tell, it would work if you can stomach such a rich cocktail. I recommend using cognac for more smoothness. Orange bitters, maraschino liqueur and Pernod spice things up quite a bit. I love the complexity of this cocktail that is as good in the morning as before or after dinner.

• 2 oz. brandy (D'usse cognac used)
• 1 oz. dry vermouth
• 1 tsp. curacao
• 1 tsp. maraschino liqueur
• 1 tsp. Pernod
• 3-5 dashes orange bitters (Hella used)
• maraschino cherry

Combine all ingredients except maraschino cherry in a shaker with ice. Shake and strain into a chilled cocktail glass. Garnish with maraschino cherry. 

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Suffering Bastard

It's a hangover cure, a gin drink, a brandy drink and a ginger beer cocktail. But we should note that Angostura bitters is the main ingredient when it comes to taste. A tablespoon of bitters has an outsize effect on a drink.

My new ginger beer is Cock and Bull, a funny label that indicates that this product is a Moscow Mule mixer. What about a Bastard mixer?

• 2 oz. gin (Strange Monkey used)
• 1 1/2 oz. brandy
• 1/2 oz. lime juice
• 1 tsp. sugar syrup
• 1 tbsp. Angostura bitters
• ginger beer
• cucumber slice
• mint sprig
• lime slice

Coat the inside of a Collins glass with Angostura bitters. Combine gin, brandy, lime juice and sugar in a shaker with ice. Shake and pour into the highball glass and top with ginger beer. Garnish with cucumber, mint and lime. 

Ninteen Pick-Me-Up

One of the most spicy and bitter Fizz drinks I've ever tried. The recipe calls for a ton of bitters, more Pernod than is usually healthy, and a little gin to give the ingredients room. This might be a great hangover drink as the words "Pick-Me-Up" imply. And I can see the appeal of so much flavor as well as fizz.

Being a Pernod drink with lots of anise flavor makes this drink related to the Nineteen, a spicy "up" drink. This was stronger, though, and soda helps push the alcohol along and make it easily crushable.

• 2 oz. Pernod
• 1 oz. gin
• 1/4 tsp. sugar syrup
• 3-5 dashes orange bitters
• 3-5 dashes Angostura bitters
• club soda

Combine all ingredients except soda in a shaker with ice. Shake and strain into a Collins glass filled with fresh ice. Top with soda and stir gently.

Eye-Opener

If you ever get to thinking that one eggnog is the same as another, try the Eye-Opener. All I could think about was how this egg cocktail was so similar in flavor to those Italian anise Christmas cookies. The drink itself was velvety smooth and rich and the wormwood notes of absinthe just made it a great treat for any time of the year.

The name, though, suggests that it was intended to be used as a breakfast drink, which I can appreciate. It certainly seems more appropriate than a Mimosa, which is just juice and champagne and really pretty weak as far as breakfast drinks go. I mean this drink has the protein of an egg in it and a healthy belt of rum. So I can see it as a hangover cure. But for all that, it was delicious and a great dessert too. I really can't say enough good things about a drink that uses egg yolk to good effect like the Eye-Opener does.

• 2 oz. light rum
• 1 tsp. Pernod (Absente Refined used)
• 1 tsp. white creme de cacao
• 1/2 tsp. sugar
• 1 egg yolk

Shake all ingredients in a shaker until the egg is frothy. Add ice and shake again until chilled. Strain into a sour glass. 

Corpse Reviver #1

This is a Corpse Reviver that I didn't think I would like much and hadn't considered making until I got applejack. It turns out that it is a very apple flavored drink when made with sweet vermouth. The Savoy Cocktail Book recommends taking this one before noon to relieve a hangover. It would be a rich and strong cocktail for the morning, but people did amazing things in the 1800s.

•  2. oz apple brandy (or applejack)
• 1 oz. brandy
• 1/2 oz. sweet vermouth

Combine all ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass.

Savoy Corpse Reviver

Last year I did an article on scary drinks that featured the Corpse Reviver #2. That is an easy drink to come to terms with because it has gin, Cointreau, lemon juice...the same stuff you probably drank the night before, which necessitated a Corpse Reviver in the morning. This one uses Fernet Branca. I was reluctant to buy a bottle of Fernet because it is so bitter, so I asked the guys at Potomac Wines and Spirits in Georgetown for help. They tell me that Meletti is a less bitter Amaro that doesn't have the mint flavor of Fernet Branca. After tasting it, I decided that it was good on its own and might even be a substitute for Campari.

The Savoy Corpse Reviver is an old-time recipe using white creme de menthe, Fernet, and brandy. It sounds disgusting. But the minty flavor of Fernet would be wasted in a drink that already has creme de menthe. Meletti made for a less bitter mint flavor but still medicinal tasting drink that was just awesome with chocolate chip cookies.

Here's how to make this Corpse Reviver:

• 1 oz. brandy
• 1 oz. Fernet Branca (Meletti Amaro used)
• 1 oz. white creme de cacao

Combine all ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass.

Potomac Wines and Spirits is a premiere liquor store in D.C.'s fashion district, Georgetown. I catch the circulator bus from Roselyn to get there every few weeks to check out the cocktail scene and I make a point of stopping in and adding to my wish list. As you can see, they have an awesome selection of liqueurs, Amaros, vermouths, etc. It's expensive stuff and it goes quickly on the home bar. If anyone wants to know what I'd like as a gift, anything in this picture would be great.

Corpse Reviver #2

This was the most complicated drink I made in Mexico, and it lived up to its name. It woke me up after an afternoon of day drinking. It's the Fernet Branca, a bitter wine liqueur that has a funny mint flavor in the finish. Some Corpse Revivers have brandy and creme de menthe. I felt that the Fernet Branca made creme de menthe redundant. Others have apple brandy and sweet vermouth. I was going for the Harry Craddock Corpse Reviver #2 (the gin version) but substituted in Grand Marnier for the Cointreau and it turned out ok. I recommend for drinkers who like a light cocktail to try it with Cointreau, though.

1 1/2 oz. gin
1/2 oz. Fernet Branca
1/2 oz. lemon juice
3/4 oz. Grand Marnier

Combine all ingredients in a shaker over ice. Shake and strain into a chilled cocktail glass.