Peter's Corpse Reviver No.2 (Savoy Recipe)

Peter Griffith’s avatar

This is a community recipe contributed by Peter Griffith.

Community recipes are not tested or verified by Difford’s Guide.

Serve in a Coupe glass

Ingredients:
22.5 ml Hayman's London Dry Gin
22.5 ml Cointreau triple sec liqueur
22.5 ml Aromatized wine (e.g. Lillet Blanc)
22.5 ml Lemon juice (freshly squeezed)
2.5 ml Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)

You are trying to view a community recipe, only available to Difford’s Guide members.

To view this recipe in full please log in.