Prescribed as a hair-of-the-dog remedy in the 1800s, it was the granddaddy of our modern-day breakfast and brunch cocktails. The first Corpse Reviver appeared in the 1871 book “Gentlemen’s Table Guide,” was served in a wine glass, and was made of brandy, Maraschino liqueur, and Boker’s bitters. Another early print iteration swapped the liqueur for vermouth and nixed the bitters. The cocktail really went mainstream (and the reason why it’s still moonlighting on menus today) when bartender Harry Craddock included two versions in his 1930 “Savoy Cocktail Book.” In it, he says the first version should be “taken before 11 am, or whenever steam and energy is needed,” and for the second riff, he recommends that four in swift succession will revive the corpse again. Indeed, Craddock was a comedian. So, it’s clear from history, a Corpse Reviver is whatever you deem refreshing and restorative after a long night.