Name: Blanche Corpse Reviver
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 22.5 ml Absinthe - blanche; 22.5 ml Triple sec (e.g. Cointreau); 22.5 ml Lillet Blanc (or other aromatized wine); 22.5 ml Lemon juice (freshly squeezed); 7.5 ml Sugar syrup (rich) 2 sugar to 1 water; 15 ml Chilled water

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	La Fee Absinthe Blanche
3/4 fl oz	Triple sec liqueur (40%)
3/4 fl oz	Lillet Blanc
3/4 fl oz	Lemon juice (freshly squeezed)
1/4 fl oz	Sugar syrup (rich) 2 sugar to 1 water
1/2 fl oz	Chilled water
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Cointreau triple sec liqueur, 70cl

£ 23.75 £ 0.77 per cocktail, makes 31 Cointreau triple sec liqueur, 70cl

£ 18.85 £ 0.61 per cocktail, makes 31 Lillet Blanc, 75cl

£ 17.45 £ 0.53 per cocktail, makes 33

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Review:

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

History:

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

See our Corpse Reviver page for the full story behind the origins of the Corpse Reviver, its history and variations on this recipe.

More cocktails by Stephen Quainton