How to make a Corpse Reviver No. 2
A serious "pick-me-up" to jump start your day 🍸🍸🍸
The Corpse Revivers are a series of pre-Prohibition cocktails whose main purpose was to revive the drinker from the dead, or to put it another way, cure your raging hangover and generally improve your morning. Nowadays they tend to be drunk in the evening but they still carry an impressive punch.
Corpse Reviver No.2 was rediscovered in modern times due to it's inclusion in Harry Craddock’s “The Savoy Cocktail Book” originally published in 1930 that introduced dozens of classic drinks to modern drinkers.
It's a truly great cocktail, the flavours all balance wonderfully giving you a tart, cold and refreshing drink. Just do remember it's a lot more potent than it tastes, as Harry said: “Four of these taken in swift succession will un-revive the corpse again.”
Biggar Strength gin. Biggar Gin is a family business started and owned by two brothers, Stuart and Euan, from the town of Biggar in the Scottish borders. The enterprise and the product is the result of their small batch philosophy; the combination of tradition and innovation and a sense of place. Their small batch gin has a Biggar Mentality!
Their original gin is one of our favourites and won the London Dry Gin Category of the Gin Guide Awards in 2018, and the Navy strength is the logical progression from it. The original recipe relies on 3 local botanicals (rowan berry, rosehip and nettles) but for the navy they wanted to draw on an additional local botanical and finally went with the hawthorn berry. Traditionally used to flavour brandy, its berries are similar to cranberry in flavour and in dried form have a hint of apple. This gives a fruitiness with an underlying tartness to the gin.
This is another cracking gin from Biggar, serve with ice and an orange peel.
🍸 25ml Biggar Strength gin
🍸 25ml Cointreau
🍸 25ml Lillet Blanc
🍸 25ml lemon juice
🍸 Dash of Absinthe
TO MAKE🍸 Rinse a chilled glass with the absinthe, discard the excess
🍸 Put all the ingredients in a cocktail shaker
🍸 Add loads of ice
🍸 Shake until cold
🍸 Strain into a chilled glass and garnish with a cherry