I had no idea when I wrote this up that there were so many Corpse Reviver No. 2 lovers out there. And vocal ones, at that!

I agree, the CR#2 makes a delicious intro to the finer possibilities of cocktails.

I like Plymouth in the CR2, and I usually use an atomizer to spritz the glass with absinthe before pouring (seems to aerate and wake up the flavor a bit more — perfect for Sazeracs!).

Yes, the CR#2 is another example of just how versatile gin can be, and how well it plays with other ingredients.

“Competitive inhibitors”—that’s something I never heard of. There’s always something more to learn. Someday I’ll learn to avoid making flat statements like “it can’t work.”

Meanwhile, thanks for adding a new dimension to the discussion.

If I can add a bit of info regarding the hair of the dog tradition, and the whole hangover issue: most hangovers are a combination of dehydration & meningeal irritation around the brain. So yes, the best cure is staying well-hydrated, before, during & after drinking.

However, there are other reasons hangovers after particularly heavy drinking sessions. For complex biochemical reasons that I won’t bore you with, the metabolism of ethanol results both in the production of somewhat toxic intermediates and it can potentially cause a drop in blood sugar. The latter can cause some hangover symptoms. More indirectly, the intermediates, together with some of the non-ethanol compounds in drinks, themselves need to be metabolised away into harmless substances. This takes some time and in the meantime the compounds produced can make you feel sick. For example, methanol is produced during fermentation and when metabolised, produces formaldehyde. Amusingly enough, adding regular ethanol to your body during this time works as an antidote to the toxins (technically, it acts as a competitive inhibitor slowing down methanol’s metabolisation thus diminishing the peak formaldehyde concentration in your bloodstream).

So there is a partial logic to the hair of the dog. Mind you, I feel obliged to say that the hydration advice is healthier! :)

P.S. for those with genuine alcohol dependency who get physical withdrawal symptoms post-drinking, hair of the dog stops them going into DTs. Not exactly a healthy long-term solution, of course…

P.P.S. Using ethanol (“alcohol”) to competitively inhibit poisoning from drinking industrial alcohols with methanol or from drinking similar compounds like antifreeze (ethylene glycol), is one of the few times that booze really does have medicinal value! There are other – more expensive – prescription drugs that work the same way, but in many parts of the world, ethanol is a legitimate part of a management plan for such patients!

I’ve been frustrated occasionally that I can’t get some of the spirits that seem to be readily available to Canadians—some of the Canadian whiskies come to mind—but no Rittenhouse? $80 Carpano? I need to be more thankful for the things I have. Thank you for the reminder.

There’s also no Cocchi up here, among many MANY other great products. We in Vancouver have to get by with smuggling certain items from Seattle and by getting a lot more creative. Also being rich helps because many products are taxed to no end (Carpano Antica, for example, is only available at private stores and it’s $80-90 per bottle… or Rittenhouse Bonded Rye is basically the only straight rye we can get here and it’s $50 per bottle). I shouldn’t get started.

Very true what Craddock says! Love it. Cheers, my friend.

Hi, Rhett,

I like that extra punchiness in the juniper end of Tanqueray, too, and I think it’s a great suggestion for the Corpse Reviver #2. Never tried it with Millers, I’ll do that one day.

But wait—there’s no applejack in Canada? Geez. Well, you can’t feel too bad about subbing Calvados.

Thanks for the hangover link; your writeup is a good reminder, particularly with the holidays coming around. (Your note about monitoring what you’re drinking reminds me of that little admonition that Craddock appended to the Corpse Reviver No. 2 recipe in the Savoy: “Four of these taken in quick succession will unrevive the corpse again.”)

I definitely agree on the Cocchi – this drink is good with Lillet but great with Cocchi.

As for the gin, I find Bombay a little weak and perfume-y in flavour to cut through the other ingredients and usually reach for something with a stronger juniper and citrus hit like Tanqueray. I also love it with Martin Miller’s gin if you have it!

Lastly, on the hangover cure discussion, here’s an informative post should anyone be interested! http://and1morefortheroad.blogspot.ca/2012/10/drinking-strategies-hangovers.html

Great article, cheers!

I agree, there’s a bit more room for gin in there. A matter of tastes, as you say; I suppose it depends on how junipery your gin is.

Thanks, Anne, what a pleasant compliment, and what a delightful mental image.

(…so now I’m imagining writing in my tux…)

I’m glad you enjoy Cold Glass.

Any time. Glad you enjoyed the pix, thanks.