About the Corpse Reviver #2
History
The Corpse Reviver #2 appears in Harry Craddock's 1930 Savoy Cocktail Book, where it was presented as one of several 'corpse reviver' hangover remedies. Craddock noted that 'four of these taken in swift succession will unrevive the corpse again,' suggesting the drink's potency was recognized from the start. The cocktail likely originated during the 1920s in London's American Bar at the Savoy Hotel, though some historians suggest similar formulations may have existed earlier in Paris. The drink fell into obscurity for decades before being revived during the craft cocktail renaissance of the early 2000s, when bartenders rediscovered pre-Prohibition era recipes.
Technique
The Corpse Reviver #2 requires vigorous shaking with ice to properly integrate the absinthe and achieve adequate dilution. The equal parts structure of four ingredients means the drink needs thorough chilling and aeration to balance the botanical intensity of gin and absinthe with the citrus and sweetness. Shake for twelve to fifteen seconds until the shaker frosts over, then double-strain into a chilled coupe or Nick and Nora glass to remove ice chips and any citrus pulp. The absinthe is typically added directly to the shaker rather than rinsed in the glass, ensuring even distribution throughout the drink rather than concentrated aromatic impact.
Ingredient notes
London Dry gin works best here, with brands like Beefeater or Tanqueray providing sufficient juniper backbone without overwhelming the other botanicals. Cointreau is the standard choice for orange liqueur, though quality triple sec can substitute if necessary. Lillet Blanc, a French aromatized wine, is essential to the recipe's character; avoid substituting with dry vermouth, as it lacks Lillet's honeyed, citrus-forward profile. The absinthe should be a proper distilled version rather than a pastis substitute. Fresh lemon juice is non-negotiable, as bottled juice will make the drink taste flat and artificial. Some bartenders prefer Plymouth gin for its softer profile.
Variations
The original Corpse Reviver #1 is an entirely different drink made with cognac, Calvados, and sweet vermouth. Some bartenders prepare a Corpse Reviver #2.5 by splitting the gin base with blanc vermouth or increasing the Lillet proportion. The absinthe can be reduced to a rinse rather than a measured pour for those sensitive to its anise character, though this significantly changes the drink's profile. A few modern variations substitute Cocchi Americano for Lillet Blanc, arguing it more closely resembles the original Kina Lillet formula that existed before the recipe changed in the 1980s. Adding a dash of orange bitters creates additional complexity.
When to serve & pairings
The Corpse Reviver #2 works well as a brunch cocktail or early afternoon drink, living up to its restorative reputation. Its bright, herbaceous character pairs effectively with oysters, smoked salmon, or light seafood preparations. The drink's citrus-forward profile makes it suitable for warm weather, though the absinthe adds enough complexity for year-round service. Serve in a chilled coupe glass with no garnish, or add a cherry as Craddock suggested in his original recipe. The drink's intensity makes it better suited to starting a meal rather than accompanying rich or heavily seasoned dishes.