Summer Drink: Colorado Corpse Reviver No. 2

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Revival. It’s something we are collectively craving. One of my favorite classic cocktails is the Corpse Reviver No. 2, which is one of a series of pre-Prohibition “corpse revivers” that were created as hangover cures to revive and invigorate an imbiber suffering from the consequences of overindulging. While this cocktail might not be the best or appropriate way to start your morning, the bright, citrus-forward beverage is definitely an herbaceous palate cleanser that summons summertime sipping.

For the spirits in this equal-parts cocktail, I sourced a few standout Colorado options. For the absinthe rinse, look for Golden Moon Distillery’s REDUX Absinthe. Vividly hued, this complex, small-batch liqueur is made from premium herbs, botanicals and spices. With its aromas of lavender and cucumber, Storm King Distilling Co.’s gin works wonderfully in this recipe, offering a complementary lemony finish. Grove Spirits, located in Longmont, produces a floral, richly textured orange liqueur that is made with hand-zested orange peels. 

 

COLORADO CORPSE REVIVER NO. 2 

MAKES ONE COCKTAIL 

  • Dash of absinthe 

  • 3/4 ounce gin 

  • 3/4 ounce orange liqueur 

  • 3/4 ounce Lillet Blanc apéritif 

  • 3/4 ounce lemon juice 

  • Micro marigolds or orange peel, for garnish 

1. Add a small dash of absinthe into a chilled coupe and swirl the absinthe around to coat the glass, discarding the excess. 

2. In a mixing tin, combine the gin, orange liqueur, Lillet Blanc and lemon juice. 

3. Add ice and shake well. 

4. Strain into the coupe and garnish with edible micro marigolds or orange peel. 

Want a skilled bartender to craft this cocktail for you? Give Storm King Distillery’s tasting room in Montrose a visit. While they are unable to serve spirits outside of their own lineup, this doesn’t dilute their creativity. Ask for their Corpse Reviver No. 41, which features their aged gin, infused with an anise and wormwood maceration. It rivals the recipe below and hones in on its main flavor components of citrus and verdant botanicals. 

 

Photo by Jayme Henderson

Originally published in the Summer 2021 issue.

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