Corpse Reviver No. 2
A legendary hair-of-the-dog cocktail from the Savoy Hotel in the 1930s. Equal parts gin, triple sec, Lillet, and lemon juice with a rinse of absinthe create a bright, complex, and dangerously drinkable classic.
Ingredients
- 0.8 oz London dry gin
- 0.8 oz Triple sec
- 0.8 oz Lillet Blanc
- 0.8 oz Fresh lemon juice
- 1 dash Absinthe (for rinse)
- orange peel twist (garnish) garnish
Pairs With
Serve with oysters on the half shell, smoked fish, or gin-friendly charcuterie—the Corpse Reviver's herbal complexity and citrus backbone perfectly complement elegant seafood and classic British appetizers.
Instructions
Rinse a chilled coupe glass with a dash of absinthe, swirling to coat and discarding the excess
Combine gin, triple sec, Lillet Blanc, and fresh lemon juice in a cocktail shaker
Fill with ice and shake vigorously for 15 seconds
Double strain into the absinthe-rinsed coupe glass
Express an orange peel twist over the drink and drop it in
Tips
The absinthe rinse is subtle but essential — it adds a haunting anise note without overpowering the drink Cocchi Americano is an excellent substitute for Lillet Blanc and closer to the original recipe's intent As Harry Craddock warned, four of these taken in quick succession will un-revive the corpse — enjoy responsibly