Garnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 3/4 fl oz | Gin |
| 3/4 fl oz | Swedish Punsch liqueur |
| 3/4 fl oz | Cointreau triple sec liqueur |
| 3/4 fl oz | Lemon juice (freshly squeezed) |
| 1 dash | La Fée Parisienne absinthe |
| 2 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Read about cocktail measures and measuring.
Review:
For an equal parts recipe, this Corpse Reviver variation is brilliantly balanced. It's also a delicious cocktail.
History:
Adapted from a recipe in Patrick Gavin Duffy's 1956 Official Mixer's Manual. This recipe features Swedish Punch whereas the recipe in his 1934 first edition calls for Kina Lillet.
Corpse Reviver No.2
Patrick Gavin Duffy, 1934
¼ Lemon Juice
¼ Kina Lillet
¼ Cointreau
¼ Dry Gin
1 Dash Absinthe
Stir well in ice and strain. Serve with a Cherry.
Use glass number 1
Corpse Reviver No.2
Patrick Gavin Duffy, 1956
¼ Dry Gin
¼ Cointreau
¼ Swedish Punch
¼ Lemon Juice
1 Dash Pernod
Shake well with ice and strain into glass.
Alcohol content:
- 1.3 standard drinks
- 20.13% alc./vol. (40.26° proof)
- 18.2 grams of pure alcohol
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