CHAMPAGNE MAKES EVERYTHING BETTER
Wouldn’t you agree? There’s nothing like the pop of a cork to turn festivities into an official party, be they ringing in the New Year or celebrating any given Tuesday night. Champagne on the rocks in a pint glass with a straw can up your brunch game. And if suffering from a hangover, it is the only way. “A plain chilled pint of champagne per person with two or three simple biscuits is probably the finest picker-upper known to civilized man,” writes Charles H. Baker in The Gentleman’s Companion. “The Champagne must be very cold, and can either have bitters, a little added brandy, or both.”
Not to ruin the night with thoughts of the morning after, but it’s the holidays and the parties seem never-ending. This recipe for a Corpse Reviver from the 1937 Cafe Royale Cocktail Book can do double duty as an evening aperitif, and the macabre name will make for an easy conversation starter! Corpse Revivers, of course, are a category of cocktails designed to help moisten the clay, restore color in your cheeks and vitality in your constitution after a long, bibulous night. After all, as Virginia Elliot and Phil D. Strong wrote in Shake ‘Em Up, “even the soberest of men will sometimes wake up and wonder what hit him after the second highball.” Add this recipe to your list as you work the party circuit this holiday season, and be generous with it as you enlighten curious revelers. The holiday are all about giving, after all.
THE CORPSE REVIVER
1 ounce of brandy • 1 ounce of orange juice • 1 ounce of lemon juice • 1 dash Grenadine
Shake ingredients in a cocktail shaker with ice. strain into a claret glass.
Top with Champagne.
Cin-cin & Happy Holidays!