Built in equal parts, the Corpse Reviver No. 2 measures gin, triple sec, Lillet Blanc, and fresh lemon juice in matching quarter-ounce pours, all shaken and strained into a glass rinsed with absinthe. The rinse leaves only a whisper of anise and wormwood, just enough to bind the bracing citrus and aromatic elements together. At roughly 21 percent ABV and about 170 calories, it ranks among the great equal-parts cocktails and is renowned, by reputation, for its purported restorative properties the morning after. The careful balance of its four principal ingredients accounts for its enduring standing as a contemporary classic.
Corpse Reviver
Corpse Reviver No. 2
材料
- Gin 3/4 oz
- Triple sec 3/4 oz
- Lillet Blanc 3/4 oz
- Lemon Juice 3/4 oz
- Absinthe 1 dash
手順
Shake, strain, straight up, cocktail glass rinsed with absinthe
Corpse Reviver(No. 2)は、gin、triple sec、Lillet Blanc、フレッシュレモンジュースを等量ずつ合わせ、absintheでグラスをリンスしてから注ぐ、きびきびとしたシトラシーでアロマティックなginカクテルです。ABV 20.59%で、等量ミックスカクテルの傑作として知られ、宿酔いを癒すと言われています。absintheのリンスがアニスとよもぎの香りをかすかに加え、全体を引き締めます。
History & Origins
Corpse Reviver No. 2 appears in Harry Craddock's 1930 Savoy Cocktail Book, where it was part of a series of 'Corpse Reviver' cocktails designed as morning-after hangover cures. Craddock famously wrote that four of them taken in swift succession would 'un-revive the corpse again.' The IBA has recognized various versions of this cocktail, and it remains a cornerstone of the modern cocktail revival.
Tasting Notes
Aroma: Bright lemon and gin botanicals lead, with Lillet Blanc's orange-wine sweetness, the orange of triple sec, and a haunting absinthe anise note from the glass rinse. Palate: Crisp and citrus-forward; equal parts of gin, triple sec, Lillet, and lemon create a perfectly balanced sour with herbal depth; the absinthe rinse adds an ethereal anise complexity. Finish: Dry and medium-long, with a lingering citrus-botanical character.
Pro Tip
Rinse the chilled cocktail glass with absinthe by swirling a small amount and discarding it before adding the strained drink — this technique is essential to the recipe's character.
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