Name: Blanche Corpse Reviver
Total time: 4 min
Cuisine: Cocktail
Ingredients: 22.5 ml Blanche absinthe; 22.5 ml Triple sec; 22.5 ml Aromatized wine; 22.5 ml Lemon juice; 7.5 ml Sugar syrup (2:1); 10 ml Chilled water

Blanche Corpse Reviver
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Serve in a Coupe glass

Ingredients:
³⁄₄ oz	La Fée Absinthe Blanche
³⁄₄ oz	Cointreau triple sec liqueur
³⁄₄ oz	Aromatized wine (e.g. Lillet Blanc)
³⁄₄ oz	Lemon juice (freshly squeezed)
¹⁄₄ oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
¹⁄₃ oz	Chilled water omit if using wet ice

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of lemon zest twist.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.
EXPRESS lemon zest twist over the cocktail and use as garnish.

Review:

Blanche absinthe sits surprisingly well in this riff on the classic Corpse Reviver.

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Variant:

Corpse Reviver No. 1 (Gilberg's recipe)
Corpse Reviver No. 1 (Savoy recipe)
Corpse Reviver No. 2 (Contemporary recipe)
Corpse Reviver No. 2 (Duffy/Gaige's recipe)
Corpse Reviver No. 2 (Savoy recipe)
Corpse Reviver No. 4
Corpse Reviver No. 0824
Corpse Reviver No. Blue
Cadáver Reviver
Savoy Corpse Reviver (by Joe Gilmore)

History:

Adapted from a recipe created in 2013 by Stephen Quainton at B.Y.O.C. Bar in Brighton, England.

More cocktails by Stephen Quainton

Nutrition:

One serving of Blanche Corpse Reviver contains 198 calories

Alcohol content:

1.3 standard drinks
17.01% alc./vol. (17.01° proof)
18.3 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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