Name: Corpse Reviver No.4
Total time: 3 min
Cuisine: Cocktail
Ingredients: 2.5 ml Absinthe; 30 ml Reposado tequila; 20 ml Aromatized wine; 10 ml Triple sec; 20 ml Lemon juice; 5 ml Sugar syrup 'rich' (2:1)

Ingredients

¹⁄₁₂ fl oz

La Fée Parisienne absinthe

1 fl oz

Reposado tequila (100% agave)

²⁄₃ fl oz

Aromatized wine (e.g. Lillet Blanc)

¹⁄₃ fl oz

Cointreau L'Unique triple sec liqueur

²⁄₃ fl oz

Lemon juice (freshly squeezed)

¹⁄₆ fl oz

Sugar syrup 'rich' (2 sugar to 1 water) 65.0°Brix

How to make

Glassware

Prepare

Select and pre-chill a NICK & NORA GLASS.

Prepare garnish of lemon zest twist.

Method

RINSE chilled glass with absinthe (swirl around to coat and discard excess) and set to one side.

STIR other ingredients with ice.

STRAIN into absinthe-rinsed glass.

Garnish

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

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Corpse Reviver No.4 contains 145 calories

Alcohol content:

1.2 standard drinks
18.99% alc./vol. (37.98° proof)
16.6 grams of pure alcohol

Comments & Discussion

Please log in to make a comment

Heidi Della Pesca Premium Member 11w

It's almost like a Corpse Reviver No. 2 and a Margarita had a very civilized child. The tequila is there, but the Lillet keeps it elegant, the absinthe provides lift, and the tiny touch of syrup reins in the lemon. Wonderfully round and impeccably balanced, and forever on my faves list.

Heidi Della Pesca Premium Member 10w

Yeah, love it the second time through as well.

Chris Dimal 24w

Nice and complex drink. Perhaps a more rounded Corpse Reviver, though I still prefer the brightness of the gin version just a little more.

Terry Cermak 38w

I've been making a version of this that I serve on December 1st, which is the first day of The Day Of The Dead (which is what I call the cocktail). I prefer a silver tequila in this myself.

Matt Premium Member 49w

Tequila plus citrus - of course it is delicious (and closely related to a margarita). I think I'd need to try this head to head against a similarly prepared margarita (e.g. no salt rim) to uncover the effect of the aromatized wine (I used Cocchi Americano). Anyone who enjoys margaritas should try this out and see how you enjoy it.

Egg McKenzie 49w

stepping on the toes of a margarita imo. nice cocktail but i'll take a CR#2 over this onooe.

Simon Sedgley Premium Member 47w

Aye...x10.

Shannon Brown 1y

Edit to my previous comment:
I forgot to say that I used simple syrup instead of rich syrup, but the same amount (1/6 oz). And I used Resposado tequila instead of Blanco. In my humble opinion, this is a perfect cocktail!

Shannon Brown 1y

Oh my, this is good! I made it exactly as written, only changing brands for what’s available here in British Columbia, Canada, and this is one superb cocktail. I have to give a shout out to my local Okanagan Craft Distillery for their Taboo Absinthe. Shameless plug, I know, but it really is exceptional!

John CARR Premium Member 2y

Made to spec stirring, took the lemon back to 15ml as current crop seem extra tart. Also added the suggested saline and it was great - balanced the acid, allowing the vegatal character of the tequila to shine. Still prefer the gin version at this point tho.

Frederic D. Premium Member 2y

Delicious. Just a couple of drops of saline solution really helped all the flavors stand out for me. Shaker is our preferred method as well, as others have mentioned below.