Derivative · Gin
Corpse Reviver No. 2
Equal parts gin, Cointreau, Lillet and lemon with an absinthe rinse.
Ingredients
- ¾ ozLondon dry gin
- ¾ ozCointreau
- ¾ ozLillet Blanc
- ¾ ozFresh lemon juice
- Rinse ofAbsinthe
Method
- Rinse a chilled coupe with absinthe and discard the excess.
- Shake the remaining ingredients with ice and strain into the glass.
History
The Corpse Reviver No. 2 belongs to a large family of Corpse Revivers created in at least the 1870s, said to be created and consumed for the chief purpose of rousing the drinker from the dead. In other words, meant to cure hangovers, increase vigor and otherwise improve one’s morning. Many such variants have been lost to time, but this version is the best known recipe. Our corpse version here was mentioned in Harry Craddock’s “The Savoy Cocktail Book,” a seminal tome originally published in 1930 that introduced dozens of classic drinks to modern drinkers (including the Aviation notoriously without Creme de Violette). Although No.2 faded in popularity in the ensuing year, it was *ahem* resuscitated during the rise of the craft cocktail era.
Flavour
Details
- Glass
- Coupe
- Garnish
- Lemon twist or cherry
- Technique
- shaken
Family
Derived from
Gin Sour - substitute cointreau and lilletCompared with Gin Sour
What changes: substitute cointreau and lillet.
Gin Sour
- 2 ozLondon dry gin
- 1 ozlemon juice
- ½ ozsimple syrup
- ½ ozegg white (optional)
- 3 dashesAngostura bitters (optional)
Corpse Reviver No. 2
- ¾ ozLondon dry gin
- ¾ ozCointreau
- ¾ ozLillet Blanc
- ¾ ozFresh lemon juice
- Rinse ofAbsinthe
Green = new ingredient · Gold = different amount · Red = not used in Corpse Reviver No. 2