Tag Archives: New Year’s Eve cocktails

Drink of the Week: Corpse Reviver #2

This is a delicious cocktail with one strange name. The Corpse Reviver #2 belongs to a family of cocktails (the “corpse reviver” family) designed to help cure a hangover (e.g. revive your corpse after a runaway). I wouldn’t know about that, but I can tell you this cocktail does a pretty good job getting the party started. In fact, it would be a good pick for a pre-festivities libation on New Year’s Eve.

Delicious and potent, this cocktail will give you new life after a day on Fernie's powdery slopes.

This cocktail will give you new life after a day skiing Fernie’s powdery slopes.

What sold me on the Corpse Reviver #2 — evidently the best-tasting of the Corpse Reviver cocktails — was the Lillet. I love Lillet Blanc. It’s a wine/liqueur that mixes a blend of French whites with citrus liqueur. You can drink it on its own chilled, or add it to a number of interesting (read: yummy and sour) gin cocktails, such as the 20th Century, the Campden cocktail or the Corpse Reviver #2.

I love you, Lillet!

I love you, Lillet!

I love this drink’s simplicity, and the fact that you can taste each of the four ingredients in every sip. There’s just a whisper of gin, the sweet-wine taste of the Lillet and a lively competition between the orange liqueur and lemon juice for top citrus flavour. It is very tart but still hits all the right sweet notes. One is more than enough — any more than that will guarantee you’re drinking one on New Year’s Day morning.

Corpse Reviver #2

  • 3/4 oz gin (I used Bombay Sapphire)
  • 3/4 oz Lillet Blanc
  • 3/4 oz Cointreau (I used Controy, an orange liqueur from Mexico)
  • 3/4 oz fresh lemon juice
  • 1 dash absinthe (I wasn’t about to buy a bottle of absinthe for a “dash” so I subbed in a couple dashes of orange bitters, yum)

Shake ingredients together with ice. Strain into a chilled rocks glass and garnish with an orange twist, if desired. Serve straight up.

New Year’s Eve cocktail: a Goodnight Kiss

Let’s ring in the new year with a bubbly cocktail, shall we? I love the Goodnight Kiss recipe from Drinks Mixer, except I make it with Prosecco, Italy’s more affordable answer to Champagne. Besides, the cocktail calls for a splash of Campari — an Italian bitter liqueur — so it seems another reason to use Prosecco. The best part of this drink is the sugar cube, though. Not only does it add a sweet kiss to the otherwise dry and slightly bitter sparkling sipper, it doubles as a garnish. Happy New Year!


Go easy on the bitters or this kiss will leave you with an unpleasant pucker.


Goodnight Kiss

4 oz Prosecco

Splash Campari

1 sugar cube

1 drop Angostura bitters

Place a drop of Angostura bitters on a sugar cube and drop into a champagne flute. Add Prosecco and a splash of Campari.

— Recipe adapted from Drinks Mixer