The Bald Carabiner is a delicious Tiki Style drink, preferably prepared by a bald man in the Dry Tortugas, about 67 miles west of Key West.

Tiki is an entirely American “Art Form” essentially created by Don The Beachcomber and Trader Vic in the 1930s, claiming to have Polynesian roots although the connection is very tenuous. Tiki is American.

Popular historic Tiki Drinks are The Mai Tai (much more than more fruit juices and rum!), The Scorpion Bowl, The Zombie and many others. Tiki drinks, when done right, feature fresh fruit juices, often flavored syrups, and ornate garnishes such as umbrellas, orchids, & chunks of pineapple and cherries.

The Bald Caribiner is a more modern Tiki Drink first served to me in the presence of an albatross by a bald bartender in the Dry Tortugas (I’m lying, but doing so quite colorfully).

Mix the following in a shaker with ice:
1 1/2 part pineapple juice
1/2 part lemon juice
1 part gin
1/2 part Cherry Herring (*)
1/2 part Orange Curacao (*)

Shaken and then served up in a cocktail glass
Served up with garnish of your choice’ I like a cherry. Ideally enjoy in the presence of an albatross. A pelican will do in a pinch. A pigeon is OK too. Just ideally do not drink alone.

(*) Cherry Herring is a wonderful cherry brandy. You could substitute a different cherry brandy if necessary.
(*) Orange Curacao, widely available, is ideal, but you could substitute a different orange liqueur such as Cointreau or Grand Marnier. After extensive experimentation, I clearly prefer and suggest Orange Curacao!

The curious Corpse Reviver #2 has become the house cocktail lately at my place, which means I offer one to guests and probably make a couple a week for myself otherwise. It’s quite a delicious and interesting combo.

I first encountered it, knowing it previously by name only, after dining at the wonderful Rendezvous in Central Square, Cambridge, Massachusetts with The Boston Socialite. A sudden horrific downpour occurred immediately after we had paid our bill and we were walking towards the exit.

Being rather intelligent, we sat down at the bar. I cannot remember what The Socialite drank, however I simply told the skilled Mixologist to make me something “interesting and fun.” He asked me a few questions on taste, and then produced a Corpse Reviver #2, to my obvious delight upon first sip.

Ingredients:

• ¾ part Gin – I usually use regular Bombay or Tanqueray. You do not need an overly complex or flowery gin with all the other ingredients, but feel free to experiment.
• ¾ part Cointreau (and yes, you can try some cheap triple-sec instead if that’s all you have)
• ¾ part freshly squeezed lemon juice
• ¾ part Lillet Blanc, a widely available French aperitif wine similar to Vermouth in style but not in taste. You can also use it to make a James Bond Vesper, enjoy it on the rocks, or even make a Lillet and Tonic with it.
• One dash Absinthe – just a few drops

Add to ingredients to a shaker with ice, and shake.

According to Wikipedia, the Corpse Reviver family of cocktails are intended as “hangover cures” but I can’t comment on that. I believe a hangover is a sign that one needed less alcohol in the past, not more in the future, but I do not claim to be an expert at this. I just like tasty beverages in some semblance of moderation of course!

Most variants of the Corpse Reviver have been lost to history.. The earliest known Corpse Reviver recipe is from The Steward’s Handbook and Guide to Party Catering in 1903 and is much different, and includes 2 egg yolks, hot Burgundy and honey. The Savoy Cocktail Handbook (1930) by famous bartender Harry Craddock lists the Corpse Reviver #1 and #2.

And no, I’ve never tried a Corpse Reviver #1. Perhaps I should add that to my “Bucket List” along with manage a rock band, see the Great Barrier Reef, and ride a camel around the Pyramids. Oh wait, I’ve already done those  . . . but I’ve never cooked a perfect Pork Chop, danced the Tango, or surfed a 10 foot wave!