Chef's Table

The Corpse Reviver #2 cocktail originated in the 1930s and was popularized by bartender Harry Craddock at London’s Savoy Hotel. It first appeared in his influential 1930 Savoy Cocktail Book as a “morning after” remedy to “revive” the dead. The drink belongs to a family of Corpse Reviver cocktails, designed to be consumed as hangover cures. It is labeled “#2” to distinguish it from the original Corpse Reviver #1, which has a brandy and vermouth base.

Flavor:

Corpse Reviver #2 cocktail has a crisp, bright, and aromatic flavor profile. The combination of gin, lemon juice, Cointreau, and Lillet Blanc creates a delicate balance of citrus, floral, and herbal notes. A dash of absinthe adds a subtle anise kick and complexity. The result is a refreshing, slightly tart cocktail with a clean, lingering finish.

IBA Category:

Contemporary Classics

Ingredients:

• 1 oz gin
• 1 oz Cointreau (or triple sec)
• 1 oz Lillet Blanc (or Cocchi Americano as a substitute)
• 1 oz freshly squeezed lemon juice
• A dash of absinthe
• Ice
• Orange peel (for garnish, optional)

Recipe:

1. Chill a cocktail glass by placing it in the freezer or filling it with ice water.
2. In a cocktail shaker, combine gin, Cointreau, Lillet Blanc, and lemon juice.
3. Add ice and shake vigorously for about 15 seconds.
4. Rinse the chilled glass with a dash of absinthe (swirl it around and discard the excess) or simply add the dash to the shaker.
5. Strain the mixture into the prepared glass.
6. Garnish with a thin orange peel twist, if desired.