The Corpse Reviver No. 2, immortalized in the Savoy Cocktail Book, is a classic pre- or post-brunch aperitif built on equal parts gin, orange liqueur, aromatized wine and lemon with an absinthe rinse for perfume; it was conceived as a brisk restorative and remains popular for good reason. A great version balances bright, fresh citrus against a solid London dry gin backbone and a measured bittersweet edge from Lillet or Cocchi Americano, while the absinthe rinse should only whisper. One practical tip: always fine-strain into a chilled coupe and express an orange peel for aroma—our Buffalo bar rarely serves it any other way.
Ingredients
| 1 oz | London dry gin |
| 1 oz | Cointreau (orange liqueur) |
| 1 oz | Lillet Blanc (or Cocchi Americano) |
| 1 oz | fresh lemon juice |
| 1 dash | absinthe (for rinse) |
| 1 tsp | orange peel (garnish) |
Instructions
- Chill a coupe glass by placing it in the freezer or filling it with ice and water.
- Rinse the chilled coupe lightly with absinthe by adding one dash, swirling to coat, and discarding any excess.
- Add gin, Cointreau, Lillet Blanc, and fresh lemon juice to a shaker filled with ice.
- Shake vigorously for about 10–15 seconds until well chilled and properly diluted.
- Fine strain the mixture into the absinthe-rinsed chilled coupe.
- Express an orange peel over the surface to release oils and drop the peel into the drink as garnish.
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