|3⁄4 fl oz||La Fee Absinthe Blanche|
|3⁄4 fl oz||Triple sec liqueur|
|3⁄4 fl oz||Lillet Blanc|
|3⁄4 fl oz||Freshly squeezed lemon juice|
|1⁄4 fl oz||Giffard Sugar Cane Syrup|
|1⁄2 fl oz||Chilled water|
Blanche absinthe sits surprisingly well in this riff on the classic Corpse Reviver.
Adapted from a recipe created in 2013 by Stephen Quainton at B.Y.O.C. Bar, Brighton, England
See our Corpse Reviver page for the full story behind the origins of the Corpse Reviver, its history and variations on this recipe.