| 3/4 fl oz | La Fée Absinthe Blanche |
| 3/4 fl oz | Cointreau triple sec liqueur |
| 3/4 fl oz | Aromatized wine (e.g. Lillet Blanc) |
| 3/4 fl oz | Lemon juice (freshly squeezed) |
| 1/4 fl oz | Monin Pure Cane Syrup |
| 1/3 fl 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.
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.
Nutrition:
One serving of Blanche Corpse Reviver contains 198 calories.
Alcohol content:
- 1.3 standard drinks
- 17.01% alc./vol. (34.02° 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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