Corpse Reviver No. 2
A legendary pre-Prohibition classic from the Savoy Cocktail Book, widely considered the ultimate 'hair of the dog' remedy. This refreshing sour balances equal parts of gin, lemon, orange liqueur, and Lillet Blanc, all elevated by a subtle, aromatic absinthe rinse intended to 'revive the corpse' of the drinker.
What it tastes like
The aroma is dominated by sharp anise from the absinthe rinse and bright citrus. On the palate, gin's botanicals blend with the honeyed grape of the Lillet and tart lemon. The mouthfeel is lean and crisp, leading to a dry finish with a lingering herbal complexity.
Flavour profile
Ingredients
- Gin0.75 oz
- Triple Sec0.75 oz
- Lillet Blanc0.75 oz
- Lemon Juice0.75 oz
- Absinthe1 dash
Preparation
- 1
Chill the glassware thoroughly.
- 2
Rinse the inside of the chilled glass with a dash of absinthe to coat the sides, then discard any excess liquid.
- 3
Combine the gin, Triple Sec, Lillet Blanc, and fresh lemon juice in a cocktail shaker filled with ice.
- 4
Shake vigorously for about 10-15 seconds until the tin is frosted and the contents are well-chilled.
- 5
Double strain the mixture into the prepared, absinthe-rinsed glass.
Substitutions
- Lillet BlancCocchi Americano — This swap increases the bitterness and provides a more robust herbal profile.
- Triple SecCointreau — Cointreau provides a cleaner orange flavor with a drier finish compared to standard triple sec.
- GinOld Tom Gin — This adds a richer texture and a mild sweetness that softens the lemon's acidity.
- AbsinthePastis — Pastis offers a similar anise aroma but results in a slightly softer herbal impact.
Variations
Corpse Reviver No. Blue
Swap the triple sec for blue curacao to change the color to a vibrant neon blue without significantly altering the taste.
Corpse Reviver No. 3
Use cognac instead of gin to produce a version with more weight and notes of dried fruit.