Corpse Reviver No.2 – Original Recipe & History

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Quick Step-by-Step Corpse Reviver #2 Recipe Video

Corpse Reviver No.2

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Course: DrinksCuisine: British






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Learn how to make a classic Corpse Reviver No.2.


  • 1 dash 1 dash Absinthe

  • 2/3 oz 20 ml Lemon Juice

  • 2/3 oz 20 ml Cocchi Americano

  • 2/3 oz 20 ml Orange Liqueur

  • 2/3 oz 20 ml Dry Gin


  • Technique: Saxe Soda Shake
  • Combine all ingredients into a cocktail shaker.
  • Add one medium or two small ice cubes to the cocktail shaker and shake until the ice fully melts.
  • Without a strainer, pour the chilled and aerated drink into a glass.

Recipe Video


What Does The Corpse Reviver No.2 Taste Like?

So the corpse reviver no.2 will taste different depending on if you use Lillet Blanc or Cocchi Americano. Again the two aperitifs taste similar, but the corpse reviver no.2 made with Cocchi will have a very slight woody sweet bitterness. The one made with Lillet will not. That woody, sweet bitterness reminds me of tamarind. The corpse reviver no.2 is a beautiful balance of sweet and sour citrus, herbal, and fruit flavors. The Lillet version will be a bit less sweet than the one made with Cocchi, but the Cocchi one has a nice woody-ness the one made with Lillet lacks.

Kina Lillet Substitute: Should You Use Lillet Blanc Or Cocchi Americano?

Unfortunately, the original ingredient Kina Lillet was discontinued by the Lillet company in 1986. What replaced it is Lillet Blanc, but Lillet Blanc is a different wine from what Kina Lillet was. I will clearly say I have personally never tasted the now defunct Kina Lillet. But from other sources and individuals familiar with its taste, most say Cocchi Americano is closer to what Kina Lillet used to taste like than Lillet Blanc. So even though it shares the Lillet name, you may want to substitute Cocchi Americano for the Kina Lillet. For any pre-1980s cocktail that calls for Kina Lillet, use Cocchi Americano.

A Short History Of The American Bar at the Savoy Hotel In London.

In 1893, The American Bar at the Savoy hotel started serving American-style cocktails in London to the British upper class. The American Bar has always been a high-end bar but what set it on the map was when Harry Craddock became its head bartender in the 1920s. Harry Craddock was a British-born bartender who immigrated to the United States, eventually becoming a US citizen and head bartender of several high-end hotel bars. Still, Harry found himself out of work with the start of prohibition in 1920. He then immigrated back to England and became head bartender of the Savoy Hotel’s Bar. Harry transformed The American Bar from a high-end bar to one of the seminal cocktail bars of the 20th century. As the American prohibition was ending, the hotel realized it should record all of its most famous recipes and the innovations Harry brought to the bar. A year later, they published the Savoy Cocktail Book. Printed in 1930, the Savoy Cocktail Book documents the bar’s best recipes from the 1890s to the 1930s and stands as the pillar of prohibition-era European cocktail innovation. If Jerry Thomas’s Bartenders Guide is the best cocktail book the 1800s gave us, then The Savoy Cocktail Book is the best cocktail book of the first half of the 1900s. I don’t think I will ever be able to drink there, though. A cocktail cost around $250 there, and they have one that’s almost $1000, and I’m not the Amazon guy, so good thing we have their recipe book.

Recipe Resources

Tools Used:

Download the free Vintage American Cocktail app.

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