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% alc./vol.) |
| 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 |
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 - 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 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:
158 calories
Alcohol content:
- 1.3 standard drinks
- 19.95% alc./vol. (39.9° proof)
- 18.6 grams of pure alcohol
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