Corpse Reviver #2

Gin, Triple sec, Absinthe, Aromatized wine, Lemon juice
34ozTriple sec, Cointreau
34ozLillet Blanc
34ozLemon juice
Shake, strain, straight up, cocktail glass rinsed with absinthe
Jim Meehan, PDT recommends Plymouth gin and Pontarlier absinthe. Originally, this calls for 1/4 wineglasses (=1/2 oz) of each.
The Savoy calls for a dash of absinthe, rather than the more modern rinse.
Cocktail summary
Created byHarry Craddock, The Savoy Cocktail
AuthenticityAuthentic recipe
ReferenceSavoy Cocktail Book, pg. 52
Posted by
Dan's picture
Dan on 06/06/2010
Quickstart CocktailsVintage Cocktails


bza's picture

This is my in-laws' favorite cocktail. I made it for them once and they loved it so much that they bought all the ingredients and my father-in-law now has a card with the recipe printed on it so he can get it made at any bar they go to.

Lesson: make this for people who don't drink a lot of cocktails.

mattchicago's picture

It's good with Plymouth, even better with Bols Genever.

Must use Cocchi Americano, not Lillet Blanc.

Kina L'avion D'or works as well instead of lillet blanc.

From other users

Made with Plymouth gin and Cocchi Americano. Delicious! (5 stars)
MUST use Cocchi Americano instead of Lillet Blanc. (4 stars)
A great sour, enhanced by the absinthe rinse. I can understand the rationale behind more absinthe, to add back notes. I also garnished with a twist. (4 stars)
Interesting NYTimes piece suggests absinthe up to scant teaspoon.
Creole Shrubb + Bonal Gentiane Quina esp. good (5 stars)

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