It’s a mystery how Blue Curacao became a thing, but it’s definitely best avoided, except if you’re doing a deep investigation of tiki drinks or tourist dives in the tropics. And you should steer clear of Hiram Walker or anything in that range, or anything blue. Grand Marnier is a blend of Triple Sec and Cognac – so it’s definitely not a substitute.
I like Luxardo Triplum (made by the same people best known for making Maraschino liqueur) as well as Combier – both are excellent for use in cocktails and a little less expensive than Cointreau. There are several alternatives to Cointreau, which is great, but somewhat pricey. It is technically very similar to Curacao, but was developed later and uses less sugar, so it’s “drier” or “sec.” It is not three-times less sweet or distilled three times – no one seems to know for sure why it’s “triple sec” – but the answer is probably marketing. Triple sec is an orange-flavored pot-distilled liqueur, developed in France. This orange liqueur has become the generic term for high-quality triple sec, but it’s really just one brand in a broad category. Most recipes for the Corpse Reviver #2 cocktail (or other “fancy” cocktails) you’ll see today call for Cointreau. Lemon juice is straight forward, just use fresh, but the fourth ingredient calls for a little clarification. While one could experiment with other wine-based apertifs, I would not. Lillet Blanc is great and worth having in your bar, for this and other cocktails and to drink on its own with a splash of soda (garnish with an orange slice). I usually go for New Amsterdam gin for cocktails where I want a fairly neutral base Gin, and it’s a good deal at less than $20 a bottle. Luckily, there are a thousand options for quality mid-range options to choose from.
With the Gin, I’d definitely avoid any particularly subtle flavors as they will get lost amidst these other more powerful tastes. Gin is the primary spirit, then Cointreau and Lillet Blanc, and finally lemon juice.
#Reviver drink plus#
There are 4 ingredients in the Corpse Reviver #2, plus the Pernod rinse described below. Corpse Reviver #2 – Gin, Lillet, Cointreau, and Lemon – with a Pernod Rinse What ingredients should you use in the Corpse Reviver #2? The excellent Kindred Cocktails blog has a long post about the variations and history of this drink here – it’s definitely worth reading. Craddock, the author of the famous recipe, warns: “Four of these take in swift succession will unrevive the corpse again” – which while perhaps obvious, should be taken to heart. Despite packing a punch, the lightness of the spirits and the citrus flavors keep it refreshing and the Pernod (or Absinthe, if you like) adds a medicinal complexity. I don’t really subscribe to “hair of the dog” hangover cures, so I can’t comment as to its efficacy in that regard, but it is delicious. This drink, published as The Corpse Reviver #2 cocktail in the Savoy Cocktail book, is the single one of these that stands the test of time. The first published use of the term Corpse Reviver as a hangover remedy dates from 1861, and lots of versions were invented by enterprising saloon-keepers. It’s not that #1, #3, #4, and #5 were lost, they just don’t taste as good to current palates. The Corpse Reviver #2 cocktail is the surviving member of a collection of unrelated hangover remedies from the 19th century.
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