IN 1970, while organizing a mixed-drinks competition in London for a British soft drinks company, I discovered that bartending is far more than a job — it’s a serious craft. That event introduced me to the United Kingdom Bartenders’ Guild (UKBG), a fraternity of masters whose artistry rivals that of chefs and sommeliers.
Bartender associations aren’t unique to Britain. From the Philippine Bartenders’ League (PBL) to countless guilds worldwide, many are affiliated with the International Bartenders Association (IBA). Together, they form a global network devoted to elevating the art of bartending – also called mixology.
My collaboration with the UKBG came with enviable perks. As a young man, I could wander into London’s finest hotel bars and be treated to delicious cocktails on the house. For someone just starting out, it felt like stepping into a world of glamour and indulgence.
The UKBG’s historic recipe book, Guide to Drinks, is a treasure trove of cocktails with names as evocative as their flavours: London Fog, Salty Dog, Asian Babe. One entry in particular caught my eye — the Corpse Reviver, a “hair of the dog” hangover cure.
There are several versions of the Corpse Reviver, the most famous appearing in the Savoy Cocktail Book. Its recipe calls for cognac, Calvados or apple brandy and Italian vermouth — a blend reputedly strong enough to “wake the dead.”
The phrase Corpse Reviver dates back to 1861, when it appeared in Punch magazine. By 1871, recipes surfaced in the Gentleman’s Table Guide, and variations continued to appear in bar manuals well into the early 20th century.
By the mid-1970s, my career was taking me around the world as PR manager for an American soft drink company. In hotel bars from New York to Manila, I amused myself by asking for a Corpse Reviver. Bartenders usually stared blankly, clearly unfamiliar with the cocktail and its curious history.
But at Tokyo’s Imperial Hotel, the staff rose to the challenge. One bartender disappeared into a back office, consulted a book, and reemerged minutes later with a glass of the legendary Savoy recipe.
After years of curiosity, I finally had my chance to taste this storied cocktail. I lifted the glass, took a sip — and recoiled. The Corpse Reviver was, without exaggeration, extremely unpleasant. Its flavour was harsh, almost medicinal, yet its potency was undeniable. If anything could jolt a corpse back to life, this was surely it!
