Each month, we explore the origins behind some of the world’s signature drinks and learn how to recreate them. Next stop, Greece.
Cocktail names don’t get much more graphic than the Corpse Reviver No. 2, a notorious classic from Harry Craddock’s legendary 1930 publication, The Savoy Cocktail Book. The absinthe-accented, equal-parts blend of gin, triple sec, Lillet Blanc and lemon juice has long been a staple for sore heads looking to bounce back from a big night, but had a renaissance in 2007 thanks to Kiwi barman Jacob Briars.
His tweak, dubbed the Corpse Reviver No. Blue, famously swaps triple sec for the far more colourful blue curaçao and also forms the basis for the George’s Reviver No. 2 – a house favourite at Perth’s modern Greek taverna of the moment, Yiamas.
“The overall concept of the opening drinks list was to sort of wrap a Greek flag around a book full of classic recipes,” says venue manager Caitlin Johnson. “I wanted to feature Greek spirits and liqueurs, and also wanted the whole thing to feel a little tongue-in-cheek, too.”
Her tongue-staining variation switches out Lillet Blanc for mastiha, a distillate made from the secreted resin of the mastic tree, native to the Greek island of Chios. “It has a flavour somewhere between pine needles and musk sticks,” she says, “so it feels like aromatised wine territory to me.”
And as for George? “Coincidentally, the previous venue to occupy the site was also a Greek restaurant, called George’s Meze, so this is our little nod to them.”