Corpse Reviver No. 2 Recipe

Before you start

The Corpse Reviver No. 2 is a bright, equal-parts sour that relies on a whisper of absinthe for its aroma. Gin, orange liqueur, an aromatized wine such as Lillet Blanc, and lemon juice each go in at the same measure. The glass gets only a rinse of absinthe, so its anise note appears in the nose and fades on the palate rather than taking over.

The name comes from a family of drinks once meant for the morning after, and the old joke about drinking too many of them still applies: it is easy to drink and not weak. Two decisions shape it. The aromatized wine sets the bitterness level (Lillet is light and fruity; a quinine-forward aperitif adds grip), and the absinthe must stay a rinse. Pour it in, swirl, and discard the excess.

Ingredients

• 22 ml (¾ oz) London dry gin
• 22 ml (¾ oz) orange liqueur — a dry triple sec such as Cointreau
• 22 ml (¾ oz) Lillet Blanc — or Cocchi Americano; refrigerate once opened
• 22 ml (¾ oz) fresh lemon juice — strained
• About 5 ml (1 tsp) absinthe — for rinsing the glass; most is discarded
• 1 cup (about 150 g) ice cubes — for shaking
• 1 strip orange peel — optional garnish

Method

1. Chill the coupe. Once it is cold, pour in the absinthe, tilt and rotate the glass so the liquid coats the whole inside surface, then pour out the excess.
2. Add gin, orange liqueur, Lillet Blanc and lemon juice to the shaker in equal measures.
3. Fill with ice and shake hard for 10 to 12 seconds, until the outside of the tin is frosted.
4. Double-strain into the rinsed coupe. The drink should be a hazy pale gold.
5. Express an orange peel over the top if you like, or leave it bare and let the absinthe aroma do the work.

Tips for success

• A small spray bottle of absinthe gives an even, very light coating. Two sprays into the glass are plenty.
• Lillet and similar aperitif wines oxidize. Keep the bottle in the fridge and use it within about a month.
• If you dislike anise, still try a very light rinse; most people find the hint pleasant even when they avoid absinthe on its own.

Substitutions

Lillet Blanc

Cocchi Americano adds a gentle quinine bitterness that many bartenders think is closer to the older style. A blanc vermouth makes a sweeter, more herbal drink.

Absinthe

Pastis or another anise liqueur works for the rinse. They are sweeter and lower in proof, so the aroma is softer.

Orange liqueur

Any dry triple sec works. Sweeter, low-proof triple secs make the drink sticky; cut them to 15 ml.

Variations

Blanc vermouth reviver

Replace Lillet with a blanc vermouth for a softer, more floral version, and use a grapefruit peel.

Troubleshooting

The anise is overwhelming

Too much absinthe stayed in the glass. Rinse, then pour out everything that will drain; the glass should be glossy, not wet.

It tastes sour and thin

The aromatized wine may be oxidized or the shake ran long. Open a fresh bottle and shake just until frosted.

It is too sweet

Your orange liqueur is likely sweeter than a dry triple sec. Switch brands or add 3 to 5 ml more lemon.

Storage

Serve immediately. Store opened Lillet or other aromatized wine in the refrigerator, capped tightly, and use within about a month. Absinthe and triple sec keep at room temperature.

Safety notes

Roughly 1.3 U.S. standard drinks in one glass (each standard drink holds about 14 g of pure alcohol). Despite its name, it is not a hangover remedy. Serve only to adults of legal drinking age, and never drive after drinking.