Blanche Corpse Reviver

Difford's Guide

Ingredients

Barware

Coupe
Measuring jigger
Shaker
Strainer
Fine sieve

Nutrition

197 Calories

Styles & Flavours

Bartender

Blanche Corpse Reviver image

Serve in

Coupe

Garnish:

Lemon zest twist

How to make:

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

3/4 fl oz La Fee Absinthe Blanche
3/4 fl oz Triple sec liqueur (40%)
3/4 fl oz Lillet Blanc
3/4 fl oz Lemon juice (freshly squeezed)
1/4 fl oz Giffard Sugar Cane Syrup
1/2 fl oz Chilled water
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Review:

Blanche absinthe sits surprisingly well in this riff on the classic Corpse Reviver.

History:

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.

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