![]() “Sometimes they even have notes in the book from a visit many years before.” His note after the Corpse Reviver #2 recipe reveals a bit of his humor: “Four of these taken in quick succession will unrevive the corpse again.”ĭeclan McGurk, the current American Bar manager at the Savoy, says that patrons often bring in their own copies of Craddock’s book. “The Savoy Cocktail Book” is his most enduring legacy, a compilation of almost 40 years of cocktail recipes, including many of his own devising. He started out working at the Dispense Bar, but was head barman at the American Bar by 1925. Originally from America, he came to the Savoy in 1920, shortly after Prohibition began. In 1930, Harry Craddock came on the scene with the Corpse Revivers #1 and #2. ![]() They suggest filling a wineglass half with brandy, half with Maraschino and adding two dashes of Boker’s bitters. ![]() There are mentions of layered Corpse Reviver drinks (including such ingredients as creme de noyau, maraschino, and yellow chartreuse) said to be on Parisian menus by 1863, but the first Corpse Reviver recipe appears to be from “ The Gentleman’s Table Guide” by E. Usage can be seen as early as 1861 in London’s Punch magazine. ![]() In 1889, a charming slang dictionary describes a “Corpse-reviver” as “a dram of spirits” with an example of usage from The Sporting Times: “There was a general rush for wet towels and corpse-revivers.” The term covered a very diverse group of mixed drinks, mostly intended to be hair of the dog remedies. When you hear “Corpse Reviver,” your mind likely travels to the Corpse Reviver #2 from Harry Craddock’s “The Savoy Cocktail Book.” But if you were speaking colloquially in the late 19th and early 20th centuries, asking for a corpse reviver was equivalent to telling your friends you’d spent the previous evening out on the town. ![]()
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