Corpse Reviver #2
Corpse Reviver 2 is related to the Sidecar, with gin, vermouth and Cointreau.
Classic Cocktails 1800s
Corpse Reviver (1860-1871)
The recipe was first published in the 1871 book Gentleman’s Table Guide by E. Ricket and C. Thomas. It’s part of the category of “pick-me-up” drinks prescribed by barkeepers to cure hangovers. There are many variations, but the ones that have withstood the
Gimlet (1890-1900)
Gimlet was very popular with the British Navy. To prevent scurvy, a severe and sometimes deadly disease caused by Vitamin C deficiency, they were given preserved lime juice, but no self-respected sailor would’ve drunk straight lime juice. It sure tastes much better if
Stinger (1890-1900)
Stinger is an after-dinner cocktail, very popular from the beginning of the 20th century through the Prohibition until 1960-the 70s. Initially, Stinger was seen as the drink of upper society. During Prohibition, it became widely popular as the creme de Menthe was used
Martini(1890-1900)
The predecessor of the Martini probably was the Martinez, which had more sweet vermouth than gin, according to a recipe from the 1887 Jerry Thomas book Bartender’s Guide, How to Mix All Kinds of Plain and Fancy Drinks. A year later, in 1888,
Rob Roy (1890-1900)
Rob Roy is a variation of Manhattan; instead of bourbon or rye, use scotch whisky. I came across two stories about this drink. The first one is that it was served first in 1894 at the Waldorf Astoria Hotel in New York, and
Manhattan (1870-1880)
There are few stories about how Manhattan was created. The first time it was served at the Manhattan club was when Jenny Churchill had a party for the newly elected governor of New York, Samuel Tilden. The problem with this story is that
John Collins (1820-1830)
The drink’s name comes from John Collins, a head waiter at the Limmer’s Hotel in London, who created it. Initially, it was served as Gin Punch, but it became so popular that the clientele named it after him. By 1870, the base liquor
Sazerac (1838)
It is considered one of the first cocktails, and as the legend goes, it was created by the apothecary Antoine Peychaud. Initially, brandy was the main spirit; the name came from the French brandy Sazerac-d e-Forge et fils. This brand was imported first
Mint julep(1803 mid-1800s)
The first time Mint Julep was mentioned in 1803 was in a Virginia farmer’s letter. Although the origin of the Julep name is unknown, it most likely comes from the Arabic word “Golab”—rose water, which was used to make the medications more palatable.
Gin fizz (1870-1880)
Many people make Gin Fizz the same way as Tom Collins. Because the ingredients are the same, it is hard to differentiate between them. The proper way to serve Gin Fizz is into a short highball glass with no ice or garnish. If
Old Fashioned (1850-1870)
Old Fashioned was created at the beginning of the Golden Age of the cocktail, mid to late -1870s and is still popular today. At that time, different modifiers created new and exciting drinks. It’s believed that the name Old-Fashioned is related to the