Corpse Reviver #2

34 oz Gin
34 oz Triple sec, Cointreau
34 oz Lillet Blanc
34 oz Lemon juice
1 rinse Absinthe
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.
From other users
  • Creole Shrubb + Bonal Gentiane Quina esp. good — ☆☆☆☆☆
  • Interesting NYTimes piece suggests absinthe up to scant teaspoon.
  • Excellent. Made with cocchi and Plymouth. My favorite use of gin so far. Could probably handle a bit more absinthe as per notes. — ☆☆☆☆☆
  • 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. — ☆☆☆☆
  • MUST use Cocchi Americano instead of Lillet Blanc. — ☆☆☆☆
  • Made with Plymouth gin and Cocchi Americano. Delicious! — ☆☆☆☆☆
  • Year Round Gin Use Ford's gin — ☆☆☆
  • I use a little heavier hand with the gin, and a little less with the triple sec. (I prefer dry curacao over triple sec.) — ☆☆☆☆☆
  • Gin- sweet, sour
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bza's picture

This is my in-laws' favorite

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.