Garnish:
Lemon zest twist & absinthe mist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1⁄2 fl oz | Caorunn Gin |
| 2⁄3 fl oz | Irn-Bru |
| 1⁄2 fl oz | Cocchi Americano Bianco |
| 1⁄3 fl oz | Freshly squeezed lemon juice |
| 1⁄3 fl oz | Honey syrup (3 honey to 1 water) |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
History:
Created in 2018 for Caorunn Gin by Alex Williams at Discount Suit Company, London, England.
See our Corpse Reviver page for the full story behind the origins of the Corpse Reviver, its history and variations on this recipe.
Join the Discussion
... comment(s) for Corpse Reviver No. Bru
You must log in to your account to make a comment.