The Corpse Reviver №2 as described in the Savoy Cocktail Book is the most commonly drunk of the corpse revivers, and consists of equal parts gin, lemon juice, curaçao (commonly Cointreau), Kina Lillet (now usually replaced with Cocchi Americano, as a closer match to Kina Lillet than modern Lillet Blanc), and a dash of absinthe. The dash of absinthe can either be added to the mix before shaking, or added to the cocktail glass and moved around until the glass has been coated with a layer of absinthe to give a subtle absinthe aroma and flavor to the drink.[10][11]

The Savoy №2 recipe noted that “Four of these taken in swift succession will unrevive the corpse again.”[12]

Both the original and the revised Trader Vic’s Bartenders Guide lists the Corpse Reviver №2 the same as the Savoy, but substitutes Swedish Punsch for the Kina Lillet.[13][14] In his notes he indicates that Kina Lillet may be substituted for the Swedish punsch, so he was likely aware of the Savoy version in both of his editions. In Patrick Duffy’s 1956 Official Mixers Manual he lists the Corpse Reviver №2 as employing punsch and does not mention Lillet.[15][16] The use of punsch can also be found in Crosby Gaige’s Cocktail Guide and Ladies Companion.[17][18]

In the 21st century punsch is less likely to be stocked in most bars, and so a Corpse Reviver №2 made with punsch is sometimes differentiated by referencing it as a Corpse Reviver №2A,[19][20][21] even though it will remain listed in some historical cocktail books as only the №2 or as a №2 with annotations.[22]

A Corpse Reviver with punsch is also sometimes referenced as a Corpse Reviver №3,[23][24] but other guides use the №3 to instead mean a later Savoy version[25] that uses Fernet-Branca. When differentiated, the №2A nomenclature is more frequently used.

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Ingredients

  1. GIN

    22.5 ml | 3/4 oz | 1 parts | 1/2 jiggers

  2. LEMON JUICE

    22.5 ml | 3/4 oz | 1 parts | 1/2 jiggers

  3. COINTREAU (CURAÇAO)

    22.5 ml | 3/4 oz | 1 parts | 1/2 jiggers

  4. KINA LILLET, AMBER VERMOUTH or COCCHI AMERICANO

    22.5 ml | 3/4 oz | 1 parts | 1/2 jiggers

  5. ABSINTHE

    1 dash

Garnish

  1. n/a

Directions

Shake ingredients together in a mixer with ice. Strain into chilled glass.

Alcohol: Gin

Mix: Lemon Juice, Cointreau, Kina Lillet, Absinthe

Garnish: n/a

Drinkware: Cocktail Glass

Served: Straight up; without ice

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