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SHAKE all ingredients with ice and fine strain into chilled glass.
Lemon zest twist
Well-balanced with zesty lemon and absinthe just shinning above other ingredients.
Harry originally stipulated Kina Lillet - as this is no longer available we've used Lillet Blanc but you can also use dry vermouth or Americano.
Adapted from 1930 The Savoy Cocktail Book where Harry Craddock says of this drink, "Four of these taken in swift succession will unrevive the corpse again."
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* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.
Corpse Reviver No.1 (Savoy recipe)
STIR ingredients with ice and strain into chilled glass.
Corpse Reviver No.1 (Gilberg's recipe)
STIR all ingredients with ice and strain into chilled glass.
As the name alludes to, The Corpse Reviver is one of a category of ‘pick-me-up’ cocktails that were prescribed by bar keeps of old to revive those souls that appeared in their...
Shaking not only mixes a drink, it also chills, dilutes and aerates it. Along with stirring shaking is the most common technique employed to mix cocktails.
When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow...
Nicknamed the ‘Green Fairy’, Absinthe is a bitter, aniseed-flavoured green liquor distilled with anise, fennel and wormwood. It has a reputation to challenge that of a Class A...
Vermouth is a fortified wine, part of the ‘aromatised’ wine family, flavoured with aromatic herbs and spices. It is distinguished from other aromatised wines due to its being...
Two comments by Mr Highball himself, Jörg Meyer, “you can highball any cocktail”, and “a highball is a short drink made long” left me wanting
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