Skip advertisement Advertisement

Corpse Reviver No.2 (Duffy's/Gaige's recipe)

Difford’s Guide
Discerning Drinkers (28)
Measurements in:
Serves:
1
Ingredients
3/4 fl oz Hayman's London Dry Gin
3/4 fl oz Swedish Punsch liqueur
3/4 fl oz Cointreau L'Unique triple sec liqueur
3/4 fl oz Lemon juice (freshly squeezed)
1 dash La Fée Parisienne absinthe
2 drop Saline solution (20g sea salt to 80g water) or merest pinch of s

How to make

Glassware

Serve in a Coupe glass

Prepare

  1. Select and pre-chill a COUPE GLASS.
  2. Prepare garnish of lemon zest twist.

Method

  1. SHAKE all ingredients with ice.
  2. FINE STRAIN into chilled glass.

Garnish

  1. EXPRESS lemon zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol
Medium
Boozy
Strength 9/10
Sweet
Medium
Dry/sour
Sweet to sour 9/10

Health & Nutrition

Nutrition:

One serving of Corpse Reviver No.2 (Duffy's/Gaige's recipe) contains 158 calories

Alcohol content:

  • 1.4 standard drinks
  • 19.8% alc./vol. (39.6° proof)
  • 19.2 grams of pure alcohol
Skip advertisement Advertisement

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. Duffy's recipe change may have been influenced by Crosby Gaige's 1941 Cocktail Guide and Ladies' Companion, where this Swedish Punch version first appears.


Corpse Reviver
¼ part Dry Gin
¼ part Cointreau
¼ part Swedish Punch
¼ part Lemon Juice
Dash of Pernod
Shake well with ice and strain into cocktail glass.

Of these, one will revive any self-respecting corpse – four taken in swift succession will return corpse to reclining position.

Crosby Gaige, Cocktail Guide and Ladies' Companion, 1941



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

Review

For an equal-parts recipe, this Corpse Reviver variation is brilliantly balanced and delicious.

Skip advertisement Advertisement

Gallery

Skip advertisement Advertisement

Comments & Discussion

Egg McKenzie
superb. the absinthe and the punsch bring so much interest to this one
score: 2
Frederic Yarm Premium Member
I always associate this variation with Crosby Gaige who published it in his 1941 Cocktail Guide & Lady's Companion before Duffy did.
score: 1
Simon Difford Verified User Premium Member
Many thanks for pointing out Frederic. I've added a note above and a quote from Gaige's book.
score: 0
Andy Parnell-Hopkinson
Much sweeter than the rating suggests, even though I reduced the amount of sweet ingredients.
score: 1
Paul Belczowski
Love everything about this cocktail. It’s almost impossible to get Lillet Blanc in West Australia so I substituted it with St Germain. The lemon is very forward, as I used fresh squeezed lemons so I’m think of just dropping the ratio a tiny bit.
I poured a few drops of absinthe in the chilled glass and rolled it around until it was coated and it seems to balance out really well.

All in all, fantastic! this will be a summer favourite this season
score: 1
Kirk McElhearn
Didn’t have any lemons, so we tried this with the same amount of lime juice, and it was splendid. I almost prefer it with lime juice, because it goes well with the absinthe.
score: 2
Miranda
I tried this with lime, per your suggestion, and I now also prefer this with lime.
score: 1
Florian Ruf Premium Member
For my taste buds it is too much lemon juice. The qualities of the punch liquer don't shine much.
score: 1
Annette Kinnunen
Yes, more punch I think.
score: 1