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(104)
Comments
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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

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Ingredients

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

Preparation

  1. Step 1

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

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Ratings

5 out of 5
104 user ratings
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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.

Cook from Seattle

@brooke from Los Gatos, CA My favorite combo is Cocchi Americano/dry Curacao (over Lillet and Cointreau).

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!

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