Garnish:
Lemon zest twist
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 3/4 fl oz | Gin |
| 3/4 fl oz | Cointreau triple sec liqueur |
| 3/4 fl oz | Lillet Blanc (or other aromatized wine) |
| 3/4 fl oz | Lemon juice (freshly squeezed) |
| 1/12 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) (optional) |
| 2 dash | La Fée Parisienne absinthe |
Read about cocktail measures and measuring.
Review:
Well-balanced, with zesty lemon and absinthe just shining through. We've cheekily added the merest dash of sugar, but depending on your personal tastes, citrus juice and triple sec, you may want to omit this.
Harry originally stipulated Kina Lillet, but as this is no longer available, I've used Lillet Blanc. You can also use dry vermouth or preferably a kina aromatised-wine.
Variant:
Those who find the classic equal parts Corpse Reviver No.2 a tad too sour should try this version, courtesy of Domino's Club, Leeds, England: 25ml dry gin; 25ml triple sec; 25ml Lillet Blanc; 20ml lemon juice; 1 dash absinthe.
History:
Adapted from Harry Craddock's 1930 The Savoy Cocktail Book.
CORPSE REVIVER (No.2.)
Harry Craddock, 1930
¼ Wine Glass Lemon Juice.
¼ Wine Glass Kina Lillet.
¼ Wine Glass Cointreau.
¼ WIne Glass Dry Gin.
1 Dash Absinthe.
Shake well and strain into cocktail glass.
Four of these taken in swift succession will unrevive the corpse again.
Nutrition:
One serving of Corpse Reviver No.2 (Savoy Recipe) contains 159 calories.
Alcohol content:
- 1.2 standard drinks
- 18.19% alc./vol. (36.38° proof)
- 16.9 grams of pure alcohol
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