Corpse Reviver No. 2
A pre-Prohibition classic of equal parts gin, orange liqueur, Lillet Blanc and lemon, with just a whisper of absinthe. Crisp, tart and bright, with a name made for spooky season.
- Time
- 4 min
- Difficulty
- Medium
- Method
- Shaken
- Glass
- Coupe
Ingredients
Amounts below make 1 serving.
- Gin1 oz
- Triple sec — Cointreau or Grand Marnier1 oz
- Lillet Blanc — or Cocchi Americano or dry vermouth1 oz
- Lemon juice1 oz
- Absinthe — ½ teaspoon½ tsp
Garnish: Orange peel (1 slice)
How to make it
- 1
Add the gin, orange liqueur, Lillet Blanc, lemon juice and absinthe to a shaker.
- 2
Fill with ice and shake until well chilled.
- 3
Strain into a chilled coupe and garnish with an orange peel.
Swap it: No Lillet Blanc? Cocchi Americano is closest; dry vermouth makes a drier, more herbal drink. Don't add more absinthe than the recipe calls for — a little goes a long way.
Bar gear
Equipment for this drink
Tools you'll need
- Cocktail shakerChills, mixes and dilutes shaken drinks in about 12 seconds. A two-piece Boston shaker is the bartender standard.
- JiggerA double-sided measure so every drink comes out the same. Look for one marked in ½ and ¼ oz.
- Hawthorne strainerThe spring-edged strainer that holds back ice when you pour from a shaker.
- Citrus pressSqueezes fresh lemon and lime fast — fresh juice is the biggest upgrade you can make.
- Y-peelerCuts wide citrus peels for twists and expressed oils with no bitter pith.
Recommended glassware
- CoupeThe stemmed, rounded glass for drinks served up, without ice.
No shaker? A clean jar with a tight lid works. Build your home bar →
Recipe source: A Couple Cooks — Corpse Reviver No. 2. Quantities and basic method are factual. Description and steps are original Mixistry copy. Last updated 2026-10-11.
Contains alcohol. For adults of legal drinking age — please enjoy responsibly.
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