|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||Giffard Sugar Cane Syrup (optional)|
|2 dash||La Fee Parisienne absinthe|
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.
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.
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..