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%) |
| 1 dash | La Fee Parisienne absinthe |
| 3⁄4 fl oz | Freshly squeezed lemon juice |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
Perhaps a touch sweet but the kill or cure alcohol is well masked.
History:
Recipe adapted from Patrick Gavin Duffy's 1956 Official Mixer's Manual.
See our Corpse Reviver page for the full story behind the origins of the Corpse Reviver, its history and variations on this recipe.
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