Corpse Reviver No. 2
The Quirky Foodster Team
Ingredients
- Gin — 22.5 ml (3/4 oz)
- Cointreau — 22.5 ml (3/4 oz)
- Lillet Blanc — 22.5 ml (3/4 oz)
- Fresh lemon juice — 22.5 ml (3/4 oz)
- Absinthe, rinse — 1 dash
Method
- Rinse a chilled coupe with absinthe and discard the excess.
- Add the remaining ingredients to a shaker with ice.
- Shake until well chilled.
- Strain into the absinthe-rinsed coupe and twist a lemon peel over the top.
Description: A punchy, equal-parts "hair of the dog" classic designed as a hangover reviver, per its name.
Cultural Background: Published by Harry Craddock in the 1930 Savoy Cocktail Book, which famously warned "four of these taken in swift succession will unrevive the corpse again."
Tips: Lillet Blanc, not Lillet Rouge, is correct — the pale, drier aperitif wine.
Variations: Kina Lillet, the original 1930s ingredient, is slightly more bitter than modern Lillet Blanc if you can find a substitute.
Serving Suggestion: Serve up, well chilled, as a well-balanced, citrus-forward classic.
Nutrition: Approx. 170 kcal per serving
FAQs:
Q: Is there a Corpse Reviver No. 1?
A: Yes — a brandy-based, less citrusy cocktail, less commonly made today.
- Gin — 22.5 ml (3/4 oz)
- Cointreau — 22.5 ml (3/4 oz)
- Lillet Blanc — 22.5 ml (3/4 oz)
- Fresh lemon juice — 22.5 ml (3/4 oz)
- Absinthe, rinse — 1 dash
Please log in to leave a comment.