The Corpse Reviver No. 2 belongs to a family of pre- Prohibition cocktails able to “rouse the drinker from the dead.” In other words: every bar had its version of a “reviver” drink, all meant to cure hangovers, increase vigor and otherwise improve one’s morning. This version comes from the classic Savoy Cocktail Book (1930), which claimed that four of these taken in quick succession would reanimate the dead. I’ll have to get back to you on that, but in the meantime, enjoy. I used New Orleans’ anise-flavored liqueur Herbsaint in this drink for the first time I made it as I had a tough time tracking down a bottle of absinthe. The scent of anise here teases the senses as you sip from the glass. Heavenly!
This softer, more approachble twist on the classic 1919 Italian aperitif. It was created in 2011 by bartender Charlotte Voisey, who swapped the bold, punchy components of a traditional Negroni for lighter, botanical, and sweeter amao as alternatives. It was popularized by the late Gary Regan.
The Elder Fashioned (or Elder Fashion) was created in 2007 by bartender Phil Ward at New York City cocktail bar Death & Co. It revolutionized modern mixology by completely swapping the traditional components of a classic Old Fashioned with modern, floral, and citrus-forward ingredients.
Indeed not the simplest tiki classic (pictured with ingredients at left); this is one of a handful of tiki classics with its namesake glassware. I haven’t picked up any Fogg Cutter mugs yet (we don’t have room for much more glassware!), but it sure is lovely.
Add a half handful of crushed ice, shaking until ice is mostly dissolved, then strain into a tiki mug over fresh crushed ice, then fill with fresh crushed ice.
