Corpse Reviver No. 2

By Rosie Schaap

Corpse Reviver No. 2
Photograph by Grant Cornett. Food stylist: Maggie Ruggiero. Prop stylist: Theo Vamvounakis.
Rating
5(103)
Comments
Read comments

It’s not surprising that this 19th-century cocktail has, forgive me, been brought back from the dead to an enthusiastic response. It’s easy to love and easy to drink: lemony, dry (but not too dry) and ever so subtly deepened by absinthe. But be careful, for, as "The Savoy Cocktail Book" famously warns: “Four of these taken in swift succession will unrevive the corpse again.”

Featured in: The Corpse Reviver Is as Good as Its Name

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

  • ¾oz. dry gin
  • ¾oz. Cointreau
  • ¾oz. Cocchi Americano
  • ¾oz. fresh lemon juice
  • Scant teaspoon absinthe
Ingredient Substitution Guide
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Chill a coupe glass, and evenly coat the inside with absinthe. Shake remaining ingredients with ice. Strain into coupe.

Ratings

5 out of 5
103 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Greg Pearson

It's a great, refreshing drink. At Flora in Oakland the Cocchi Americano is replaced by Lillet. The results are superb, with a glint of Absinthe to seal the deal. A classic.

Mary Bister

Did a side-by-side test with Lillet and Cocchi Americano. The Cocchi Americano version is more complex and heavier on the vegetal flavors while the Lillet is sweeter and more straight-forward. Both are refreshing and highly recommended.

Mandypantz

Agree with Mary Bister: Cocchi version is more nuanced/complex; Lillet version is lighter. We preferred Cocchi version, wouldn’t kick either out of bed.

brooke from Los Gatos, CA

Subbed dry curaçao for contrieau because that’s what I had and it’s lovely.

Trilamuzik

Made this with extra dry vermouth instead of the cochi. Extremely delicious!

Erika

Recommend subbing Grand Marnier for Cointreau and adding a scant tsp maraschino syrup for a more complex, rich, yet fruity flavor.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.