Back in 1930, the United States was still dry, since Prohibition was in full effect. But across the pond, legendary American barman Harry Craddock was thriving, and he published his influential The Savoy Cocktail Book.
It featured the cocktail recipes served at his American Bar inside London's swanky Savoy Hotel, including two different versions of the Corpse Reviver. A so-called eye-opener, the tipple, like the Bloody Mary, is famous for its ability to resurrect a drinker who overindulged the night before.
The Corpse Reviver No. 2 is in fact still popular, showing up on menus around the world. It's a beguiling mix of gin, a pair of French aperitifs and lemon juice, plus a splash of absinthe used to rinse the glass. In our short video tutorial below, top bartender and Liquor.com advisory board member Simon Ford demonstrates the proper way to make this classic, which is good not only before noon, but also after the sun goes down.
Just drink responsibly: As Craddock himself wrote, "four of these taken in swift succession will unrevive the corpse again."