More than most previous “Ultimate” tastings at PUNCH, the recipes stuck to the straight and narrow, with a minimum of experimental touches and next to no off-the-wall riffs. The participating bartenders seemed to agree. Too much citrus and the cocktail is overly tart an excess of gin and it’s too dry. “Unlike other equal-parts drinks, this drink needs to be equal parts,” said Caiafa. The Corpse Reviver, the panel agreed, is the exception to this rule. With other recipes that call for equal measurements, there’s a tendency among bartenders to play around with the proportions. (The original Savoy recipe carried the note, “Four of these taken in swift succession will unrevive the corpse again.”) In modern parlance, it’s known as a brunch drink. “I’ve included it on most menus for Sunday morning,” said Caiafa. Once back in circulation, the Corpse Reviver settled into its traditional role as an early-hour pepper-upper.
In the current century, the drink’s profile received a one-two boost from the increased popularity of gin cocktails and the return of absinthe to the American market, landing it on many early craft cocktail bar menus. 1-a mixture of brandy, apple brandy and sweet vermouth that also appeared in the Savoy and never really took, perhaps because it was too similar to the Manhattan-the judges shook theirs heads in unison in a silent but decided “No.” It is an equal parts mixture of gin, Lillet Blanc, lemon juice and Cointreau, with a dash of absinthe acting as accent. Asked if they ever drank or served the Corpse Reviver No. 2, the more famous and popular of the two drinks that made their debut in The Savoy Cocktail Book in 1930 and go by that name. The Corpse Reviver being tested was, of course, No.
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