Corpse Reviver No.2 (Duffy's recipe)

Difford's Guide
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Serve in a

Coupe glass

Garnish:

Lemon zest twist

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

3/4 fl oz Rutte Dry Gin
3/4 fl oz Swedish Punsch liqueur
3/4 fl oz Triple sec liqueur (40%)
3/4 fl oz Lemon juice (freshly squeezed)
1 dash La Fée Parisienne absinthe
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Read about cocktail measures and measuring.

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Review:

Perhaps a touch sweet but the kill or cure alcohol is well masked.

History:

Adapted from a recipe in Patrick Gavin Duffy's 1956 Offical Mixer's Manual. This recipe features Swedish Punch whereas the recipe in his 1934 first edition calls for Kina Lillet.

Corpse Reviver No.2
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

Patrick Gavin Duffy, 1934

Corpse Reviver No.2
¼ Dry Gin
¼ Cointreau
¼ Swedish Punch
¼ Lemon Juice
1 Dash Pernod
Shake well with ice and strain into glass.

Patrick Gavin Duffy, 1956

Corpse Reviver cocktail history and variations

Nutrition:

One serving of Corpse Reviver No.2 (Duffy's recipe) contains 165 calories.

Alcohol content:

  • 1.4 standard drinks
  • 22.09% alc./vol. (44.18° proof)
  • 19.9 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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