Corpse Reviver No. 2

Corpse Revivers can be traced back to at least the 1870s, with many lost to the ravages of time. This version is the best known recipe, although the Corpse Reviver No. 1 (cognac, Calvados, sweet vermouth) is still in rotation today and enjoys occasional placement on bar menus.

Like many Prohibition-era cocktails, the Corpse Reviver No. 2 faded into obscurity over the decades, but it was resuscitated during the aughts as bartenders looked to history for inspiration. Its adoption was driven by the drink’s inclusion in Harry Craddock’s “The Savoy Cocktail Book,” a seminal tome originally published in 1930 that introduced dozens of classic drinks to modern drinkers.

Today, the Corpse Reviver No. 2 is a popular fixture at craft cocktail bars and an occasional option at brunch joints that embrace the drink’s ability to jump-start the morning. If you order one, remember that the cocktail is more potent than it tastes. When in doubt, heed Craddock’s warning: “Four of these taken in swift succession will un-revive the corpse again.”

Why the Corpse Reviver No. 2 Still Works

The Corpse Reviver No. 2 features gin, Lillet blanc (a French aperitif), orange liqueur and fresh lemon juice, used in equal parts, shaken with ice and served in a glass that has been rinsed with absinthe.

The base combination follows the standard "sour template" of cocktails, meaning it utilizes a base spirit in combination with a balance of sweet and sour elements, in the form of liqueur and citrus. Lillet Blanc is a fortified, aromatized wine that functions the same way vermouth does in countless other cocktails, helping to bind together and smooth out the ingredients while adding depth of flavor.

The absinthe rinse is a key component of the Corpse Reviver No. 2. A small amount of absinthe is poured into the glass, swirled around to coat the interior, then discarded. The result is a hint of absinthe that primarily comes through aromatically, or on the nose as you sip, but doesn't overwhelm the palate or throw the balance of sugar out of whack. The result is a tart, cold and refreshing cocktail—precisely what you need to either start or end the day.

Ingredients

• Absinthe, to rinse
• 3/4 ounce London dry gin
• 3/4 ounce Lillet blanc
• 3/4 ounce orange liqueur
• 3/4 ounce lemon juice, freshly squeezed

Steps

1. Rinse the inside of a chilled coupe or cocktail glass with absinthe, discard the excess and set the glass aside.
2. Add the gin, Lillet blanc, orange liqueur and lemon juice into a shaker with ice and shake until well-chilled.
3. Strain into the prepared glass.