Wake up your palate with the Corpse Reviver No. 2, a crisp, citrus-forward classic cocktail made with gin, Cointreau, Lillet Blanc, lemon juice, and a touch of absinthe. Perfect for brunch, hangover remedies, or refined pre-dinner sipping.
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Rinse or dash a chilled coupe or Nick & Nora glass with absinthe. Swirl to coat, then discard the excess.
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Add gin, Cointreau, Lillet Blanc, and lemon juice to a shaker filled with ice.
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Shake vigorously for 10–15 seconds.
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Double strain into the absinthe-rinsed glass.
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Garnish with a lemon twist if desired — or serve it clean and sharp.
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Oysters or smoked salmon
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Goat cheese tartlets
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Fried artichokes or zucchini blossoms
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Herbed popcorn or citrus-marinated olives
Its brightness and botanical profile make it a great match for briny, herbal, or citrusy dishes.
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This drink is equal parts — easy to remember, easy to scale.
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Don’t overdo the absinthe — it should be a whisper, not a shout.
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Use fresh lemon juice only; bottled won't do justice to the balance.
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Keep all ingredients and your glass very cold for best clarity and structure.
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While perfect for brunch, the name is no joke: “Four of these taken in swift succession will unrevive the corpse again.” – Harry Craddock, 1930.
The Corpse Reviver family of cocktails was designed as hangover cures in the early 20th century. The No. 2 variation, first printed in the 1930 Savoy Cocktail Book, is the one that endured — a precise balance of citrus, herbal, and floral notes that makes it a favorite of modern bartenders.