• Gin
  25 ml (0.75 oz)

  A London Dry Gin works best for clarity and crispness
• Lillet Blanc
  25 ml (0.75 oz)

  A French aromatized wine; Cocchi Americano can substitute
• Cointreau
  25 ml (0.75 oz)

  Orange liqueur; can substitute with triple sec
• Fresh lemon juice
  25 ml (0.75 oz)

  Freshly squeezed for best flavor
• Absinthe
  10 ml (0.25 oz)

  For rinsing the glass; use sparingly

• Cocktail shaker
• Strainer
• Jigger
• Citrus juicer
• Bar spoon

1. 1

   Chill a coupe or cocktail glass in the freezer or by filling with ice and water.

2. 2

   Add gin, Lillet Blanc, Cointreau, and fresh lemon juice to a cocktail shaker filled with ice.

3. 3

   Shake vigorously for about 15 seconds until well-chilled.

4. 4

   Dump the ice from the chilled glass and add a small splash (0.25 oz) of absinthe, swirling to coat the inside. Discard any excess absinthe (or leave a few drops for a stronger aroma).

5. 5

   Strain the cocktail mixture into the prepared glass.

6. 6

   Garnish with a lemon twist, expressing the oils over the drink before dropping it in.

• Vibrant, refreshing citrus flavors
• Balanced herbal and floral complexity
• A storied, historical cocktail with character
• Perfect for brunch or as a conversation starter
• Simple, equal-parts recipe that's easy to remember

The Corpse Reviver No. 2 traces its roots back to the 1930 Savoy Cocktail Book, where it was presented as a morning-after remedy—a so-called 'hair of the dog' for those who may have overindulged the night before. Its cheeky name and balanced flavor profile made it a hit in the pre-Prohibition era, and it has since enjoyed a well-deserved renaissance among modern cocktail enthusiasts. The blend of gin, Lillet Blanc, Cointreau, lemon, and a dash of absinthe captures the playful yet refined spirit of classic bartending.