The Corpse Reviver No. 2 was published in the Savoy Cocktail Book (1930) by Harry Craddock with the famous warning: "Four of these taken in swift succession will unrevive the corpse again." The drink is intensely bright and acidic, the absinthe rinse provides aromatic lift, and the equal-parts ratio means no single ingredient dominates.

Ingredients

  • London Dry gin 25ml
  • Cointreau 25ml
  • Lillet Blanc 25ml (or Cocchi Americano for closer to original Kina Lillet)
  • Fresh lemon juice 25ml
  • Absinthe rinse (~5ml, discarded)

Method

  1. Chill a coupe. Pour 5ml of absinthe in, swirl to coat the inside, discard.
  2. In a shaker, combine gin, Cointreau, Lillet, lemon with ice.
  3. Shake hard for 10 seconds.
  4. Double-strain into the absinthe-rinsed coupe.
  5. Garnish: a brandied cherry dropped to the bottom, or a long lemon coin.

Why this works as a brunch drink

Three reasons:

1. Bright acidity. The lemon dominates the palate impression; it reads as bracing rather than heavy. Perfect for a hot brunch in a warm room.

2. The absinthe rinse. Just the aromatic note, no liquid weight. The drink reads as more interesting than a simple sour without adding alcohol burden.

3. Lower in body than a Negroni or Old Fashioned. The equal-parts construction with citrus keeps it light. You can have one without committing to a heavy spirit-forward evening.

The Corpse Reviver No. 1 (less famous)

Yes, there's a Number 1. Different recipe: cognac + calvados (apple brandy) + sweet vermouth. Stirred, served straight up. Less famous because it's a deeper-warmer winter drink, not a brunch drink. Worth ordering once if you find a bar that pours it.

Variations worth knowing

Corpse Reviver No. 2 with Cocchi: swap Lillet for Cocchi Americano. More bitter, more historically accurate.

Hibiscus Corpse Reviver: add 5ml hibiscus syrup. Adds tart-floral colour and complexity. Our local twist.

Mezcal Corpse Reviver: swap gin for mezcal. Adds smoke; loses some of the elegance but works for guests who want the smoky version.

Related

Frequently asked questions

What glass is the Corpse Reviver No. 2 served in?

A chilled coupe, absinthe-rinsed and discarded before straining the shaken cocktail in. The shallow bowl shows the pale-yellow colour and lets the absinthe aroma reach the nose on the first sip. A nick and nora also works. Never on rocks; the equal-parts construction needs the up-pour to stay focused.

Can I substitute the Lillet Blanc?

Cocchi Americano is the closer-to-original substitute (the historical Kina Lillet of 1930, which had quinine, was discontinued in 1986). Lillet Blanc is the modern stand-in and works for most palates. Dry vermouth approximates but loses the apricot-honey weight. Avoid sweet vermouth; turns the drink syrupy.

How strong is the Corpse Reviver No. 2?

Medium. About 20 to 23 percent ABV in the glass after shake-dilution. Four equal parts: gin (40 percent), Cointreau (40 percent), Lillet (17 percent), and lemon juice (non-alcoholic). The absinthe rinse adds aromatic but minimal alcohol. Bright and acidic enough that the strength reads lighter than it is.

Where can I order a Corpse Reviver No. 2 in PJ or KL?

At Dissolved Solids (Damansara Kim, 43-1 Jalan SS20/11, Tue-Sun 15:00 to 01:00, WhatsApp +60 11-4008 7607) or Soluble Solids (SS2, 50-1 Jalan SS2/24, Wed-Sun 18:00 to 01:00, WhatsApp +60 11-1682 8651). Both pour with absinthe rinse as standard. Ask for the Cocchi swap if you want closer-to-original, or the Hibiscus variant for a local pink twist.

What food pairs with the Corpse Reviver No. 2?

Brunch food, oysters, and bright seafood. Eggs Benedict, smoked salmon, oysters with mignonette, ceviche, sashimi, prawn-and-avocado salad. Also pairs with lemon-forward desserts (tart, sorbet, posset). Avoid heavy red meat or rich sauces; the drink is too bright to anchor them.