CORPSE REVIVER #2
A 1930s cocktail known to be an antidote for hangovers—but only in moderation—it rode a wave of popularity in the pre-war years, and is now making a much deserved comeback.
30ml lemon juice
30ml Cocchi Americano or Lillet Blanc
Shake all ingredients with ice and strain into a chilled glass.
This boozy New Orleans recipe is one of America’s first cocktails. It dates back to the 1830s when it was first created by New Orleans apothecary Antoine Peychaud and using brandy. It was in the 1870s that bartender Leon Lamothe replaced the brandy with rye whisky and added a dash of absinthe. He is now regarded as the father of the Sazerac.
5 to 7ml absinthe
12ml simple syrup
50ml rye whiskey
2 dashes Peychaud’s Bitters
1 dash Angostura Bitters
Coat the inside of a glass with absinthe. Combine the rest of the ingredients in a glass filled with ice. Stir until chilled, then strain into the glass. Garnish with a lemon peel.