Corpse Reviver No.2 (Savoy Recipe)

Difford's Guide
User Rating (28 ratings)

Serve in

Coupe glass

Garnish:

Lemon zest twist

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

3/4 fl oz Rutte Dry Gin
3/4 fl oz Triple sec liqueur (40%)
3/4 fl oz Lillet Blanc
3/4 fl oz Lemon juice (freshly squeezed)
1/12 fl oz Sugar syrup (rich) 2 sugar to 1 water (optional)
2 dash La Fée Parisienne absinthe
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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 tripe sec you may want to omit this.

Harry originally stipulated Kina Lillet - as this is no longer available we've used Lillet Blanc but 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 dad 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 1930 The Savoy Cocktail Book where Harry Craddock says of this drink, "Four of these taken in swift succession will unrevive the corpse again."

See our Corpse Reviver page for the full story behind the origins of the Corpse Reviver, its history and variations on this recipe..

Nutrition:

158 calories

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Buy direct from
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£ -.--

Makes a minimum of ... cocktails
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* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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Difford's Guide
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