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In Ģ����Ƶ Instructor and mixologist Garrett Mikell's many years behind the bar, he's made his fair share of Halloween-themed drinks. He recently shared his take on the Black Manhattan, a classic cocktail with amaro added for a dark, eerie hue. He's made many a steaming dried ice concoction and has dabbled in plenty of spooky, smoky beverages.

But, when it comes down to it, the ultimate Halloween cocktail is one many craft cocktail fans have probably heard of. It's a standby sip that has been around for nearly 100 years. It's classy, easy to drink and also historically claims to bring a person back from the dead. It's the Corpse Reviver #2.

The drink's legacy is first dated back to the Savoy Cocktail Book by Harry Craddock, which was originally published in 1930. Many sources credit Craddock's book with creating the go-to recipes for many cocktails, including the Corpse Reviver #2. The bracing adult beverage was apparently created with a clear purpose in mind.

"The Corpse Reviver #2, true to its name, was the first 'hangover cocktail,' in that it was invented to get you out of a hangover," Garrett says.

There also exists a Corpse Reviver #1, which was supposedly first detailed in 1871 and then again in the Savoy Cocktail Book. The two drinks are quite different in composition, and Garrett says that the Corpse Reviver #2 is infinitely more popular in modern bars.

Garrett makes his Corpse Reviver #2 following the traditional recipe. He first rinses a coupe, Nick and Nora or martini glass with absinthe and then shakes together four ingredients in equal parts: 

• Gin
• Lillet Blanc
• Orange curacao (Pro tip: Garrett says it's worth it to buy high-quality orange curacao for this drink)
• Lemon juice

After shaking, he strains the mixture into the absinthe-rinsed glass and is left with a slightly green, bitter drink that will, allegedly, bring someone back from the dead. But only in moderation.

"In his book, Harry Craddock famously said 'Four of these will un-revive the corpse again,'" Garrett says.

In addition to making the drink, Garrett also demonstrated a traditional way of enjoying absinthe: an absinthe louche, a combination of absinthe and cold water that results in a milky green-colored drink that almost seems like it's glowing. This semi-opaque color comes from the cold water breaking up the molecular bonds of the absinthe during the distillation process.

Though "louche" is the technical term for this combination, the process is relatively simple in that it's just diluting the absinthe with water. Garett streamed the ice cold water into the glass over a long-stemmed spoon, but many bars use a small faucet positioned over a sugar cube balanced on top of the glass of absinthe to do the same.

According to Garrett, the purpose of diluting the absinthe is two-fold.

"Traditionally you mix water into absinthe for safety, because it's so high-proof," Garrett says. "It also brings out the flavor."

The diluted absinthe is perfect for delicately sipping and enjoying. Though absinthe is present in a Corpse Reviver #2, it's only used as a rinse and then discarded. If the drink is shaken correctly, though, all of the flavors of the drink come through, including the absinthe.

"It's important to shake it vigorously and quickly, otherwise you're going to dilute it before it becomes cold and bracing," Garrett says.

To serve, you can double strain the drink or choose to have a few small ice pieces in it. Garrett likes the ice pieces, but it comes down to personal preference. He also likes to garnish his Corpse Reviver #2 with a single Luxardo brand maraschino cherry, for the drama of the red and green together.

It's a perfectly spooky, perfectly bitter drink. Make one soon to enjoy a sip of cocktail history.

Recipe

Corpse Reviver #2

Makes 1 drink

Ingredients

• Absinthe, for rinsing the glass
• 0.75 oz gin⁠
• 0.75 oz Lillet Blanc
• 0.75 oz orange curacao⁠
• 0.75 oz lemon juice
• Optional: Luxardo brand maraschino cherries, for garnish

Directions

1. Add enough absinthe to the glass to coat the sides. Swirl it around the edge of the glass if needed. Set aside.
2. Add the gin, Lillet Blanc, orange curacao and lemon juice to a shaker with ice. Shake vigorously.
3. Discard the absinthe from the glass and then strain the drink into it. You can double strain the drink to remove any ice bits, if you would like.
4. Serve as is or garnish by gently dropping in a single cherry.