A pre-Prohibition classic, the Corpse Reviver #2 is a light, citrusy, and slightly herbal cocktail that packs a punch. It’s made with gin, Cointreau, Lillet Blanc, fresh lemon juice, and a hint of absinthe. A well-balanced, eye-opening drink, it’s perfect as a pre-dinner aperitif.
🍸 Style: Classic / Pre-Prohibition
🌿 Flavor Profile: Citrus-forward, herbal, slightly bitter
🕰 Time to Make: 5 minutes
🥃 Glassware: Coupe or Martini glass
🧊 Method: Shaken
Cocktail shaker
Jigger or measuring tool
Fine mesh strainer
Citrus juicer or reamer
Coupe or martini glass
Place the coupe glass in the freezer or fill it with ice water to chill while preparing the cocktail.
Add 1 bar spoon of absinthe to the glass and swirl to coat the inside.
Discard the excess absinthe (or keep it for a slightly stronger finish).
In a cocktail shaker, add:
1 oz gin
1 oz Cointreau
1 oz Lillet Blanc
1 oz fresh lemon juice
Fill the shaker with ice and shake vigorously for 15–20 seconds until well-chilled.
Fine strain the cocktail into the chilled, absinthe-rinsed glass to catch any ice shards.
Express the oils from a lemon twist over the surface of the cocktail.
Drop the twist into the glass or rest it on the rim for a classic presentation.
Adjust the Absinthe: If absinthe is too intense, rinse the glass lightly or use a spritz instead.
Bitter Finish: Add a drop or two of orange bitters for added complexity.
Sweeter Version: Swap Lillet Blanc with Cocchi Americano for a slightly richer, sweeter profile.
Corpse Reviver #1: The original recipe is a richer, darker cocktail made with brandy, Calvados, and sweet vermouth.
Bold Gin: A bolder, juniper-forward gin can give the cocktail a stronger herbal profile.
Appetizers: Smoked salmon canapés, charcuterie board, or lemon-garlic shrimp
Dessert: Lemon tart, almond biscotti, or white chocolate truffles
Occasions: Ideal as a brunch cocktail, pre-dinner aperitif, or after a long night out
0 servings