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% alc./vol.) |
| 3/4 fl oz | Lemon juice (freshly squeezed) |
| 1 dash | La Fée Parisienne absinthe |
Read about cocktail measures and measuring.
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 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.
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
Join the Discussion
... comment(s) for Corpse Reviver No.2 (Duffy's recipe)
You must log in to your account to make a comment.