Sunday morning seems the appropriate time to talk about the Corpse Reviver. While many people (not us of course) don't think of cocktails on a Sunday morning, the Corpse Reviver is actually the perfect drink for the occasion. If you think about its name, you'll quickly realize why that is.
Although we're going to present a very specific recipe, the Corpse Reviver itself is actually a class of drink. It is an original "hair of the dog", a cocktail meant to bring you back to life after a night of partying. These days most people tend to reach for a Bloody Mary to accomplish that, but some of us just aren't fans of tomato juice (that would include both of your SAHBartenders).
Although there have been many versions of the cocktail, when you visit a bar that serves old school cocktails, you will usually find yourself sipping on something known as the Corpse Reviver #2. Its easy proportions make it simple to remember even when the brain is a little foggy. And it's so good there's no reason to save it for hair of the dog - enjoy it anytime.
The Corpse Reviver #2
1 oz gin
1 oz Cointreau
1 oz Lillet Blanc
1 oz freshly squeezed lemon juice
1-3 drops Pernod
Shake in a cocktail shaker with ice and strain into a cocktail glass. Garnish with a cocktail cherry.
Now, a few words about the ingredients here. First, yes you can replace the Cointreau with another triple sec, but the original does put this one over the top. Next, a word about Lillet Blanc. This wine-based aperitif, similar to a vermouth, can usually be found in the wine section near said vermouths. Not all stores will carry it, so you many have to look around or try a specialty shop. Sorry, we don't know of any substitutions for it. Finally, the Pernod. Really, anything anise-flavored such as an absinthe (originally called for) can be used here. Personally, I can't stand anise, but in this cocktail the slight hint of it works beautifully. Use the smaller amount if you're like me, and add another drop or two if you happen to like anise. But don't leave it out! It's an important component of the drink's complexity.