When I first heard the name “Corpse Reviver,” I was curious.
This classic cocktail is a mix of simple ingredients that’s meant to help you feel refreshed.
The recipe became famous in the 1930s from The Savoy Cocktail Book.
It got even more popular during Prohibition.
I saw the Food Network talk about it, too, and wanted to try making one at home.
The drink is bright and a little bit tart, not heavy or syrupy.
If you want to make a real classic, this is a good place to start.
The Corpse Reviver Cocktail Recipe
This classic drink uses gin, citrus, and strong flavors to make a crisp and balanced cocktail.
The Corpse Reviver No. 2 recipe is especially popular and often features an eye-catching garnish.
Equipment
- Cocktail shaker: I use a shaker for mixing all the ingredients with ice.
- Jigger: This helps me measure the right amounts of gin, lemon juice, and other mixers.
- Strainer: I use a fine strainer to pour the cocktail into the glass without letting ice or pulp slip through.
- Bar spoon: I sometimes use this to gently stir, if I want to adjust the chilling time.
- Citrus juicer: Squeezing fresh lemon juice makes a big difference for me.
- Chilled coupe or martini glass: I keep my glass in the freezer before starting, so my drink stays cold.
- Mister or dropper (optional): I use this for applying absinthe if I don’t want to do a full rinse.
Ingredients
- 1 oz gin
- 1 oz Lillet Blanc (or another dry aromatized wine, but I prefer Lillet Blanc)
- 1 oz orange liqueur (Cointreau or triple sec both work)
- 1 oz fresh lemon juice
- Absinthe (just a rinse or a couple of drops goes a long way)
- Garnish: I usually use a lemon peel or orange peel twist
For variation, some people use dry vermouth instead of Lillet Blanc.
Others swap in simple syrup or maraschino for a sweeter or more floral twist.
I stick with the traditional blend for a sharper flavor.
Instructions
- Add gin, Lillet Blanc, orange liqueur, and lemon juice to my cocktail shaker.
- Fill the shaker with ice and shake hard for about 15 seconds.
- Rinse a chilled coupe or martini glass with absinthe by swirling a little in the glass and pouring out the excess (or use a mister).
- Strain the shaken mixture into the prepared glass using a fine strainer.
- Garnish with a lemon or orange peel twist, expressing citrus oil over the top before dropping it in.
- Serve immediately, while the drink is still cold and fresh.
Notes
The Corpse Reviver No. 2 is very easy to adjust.
If I want a drier taste, I add a little more gin.
For brightness, I use extra lemon juice.
Using a good quality gin and Cointreau or triple sec gives a more balanced flavor than cheaper options.
The absinthe provides a unique herbal note, but I always keep it light so it doesn’t overpower everything else.
I find the lemon or orange twist adds just the right finishing aroma.
For best results, I use freshly squeezed lemon juice and chill my glass in advance to keep the cocktail crisp.
Equipment
- Bar spoon (optional)
- Chilled coupe or martini glass
Ingredients
- 1 oz gin
- 1 oz Lillet Blanc or Cocchi Americano for more bitterness
- 1 oz Cointreau or triple sec
- 1 oz fresh lemon juice
- Absinthe for rinsing the glass or 1–2 drops (optional)
- Lemon or orange peel twist for garnish
Instructions
- Chill your coupe or martini glass in the freezer.
- Add gin, Lillet Blanc (or Cocchi Americano), Cointreau (or triple sec), and lemon juice to a cocktail shaker.
- Rinse the chilled glass with absinthe by swirling a few drops and discarding the excess, or apply a couple drops using a mister.
- Strain the shaken cocktail into the prepared glass using a fine strainer.
- Garnish with a lemon or orange peel twist, expressing the citrus oil over the top before dropping it in.
- Serve immediately while cold and fresh.
Tasting Notes
When I take a sip of a classic Corpse Reviver, I notice a sharp, zesty flavor.
The mix of spirits gives it a brisk bite, but the citrus keeps it bright and light on my tongue.
It’s not too heavy, so I find it pretty refreshing.
I can taste the bitterness from the aromatized wine (like Lillet Blanc or Cocchi Americano), which adds herbal and floral notes.
That’s followed by a subtle sweetness that balances the strength of the other spirits.
The ABV is on the higher side because of the gin and Cointreau, making it a strong choice with about 20-25% alcohol content once mixed.
Harry Craddock first made this drink popular in his Savoy Cocktail Book.
Some call it an aperitif, while others say it was once used to “cure hangovers.”
I enjoy it mostly for its crisp and lively taste.
A typical serving has around 170-190 calories, depending on the brands I use.
Cocktail enthusiasts say it’s a must-try for anyone who enjoys experimenting with fortified wine and bold, balanced drinks.
Substitute
Sometimes, I just can’t find every single ingredient for a Corpse Reviver cocktail. That’s okay—there are a few swaps I can make and still get a pretty great drink.
Common Substitutes:
Lillet Blanc is the usual pick these days. But, the original recipe actually used Kina Lillet.
Kina Lillet isn’t made anymore, unfortunately. It had more of that bitter quinine bite.
Here’s a quick guide I keep handy:
| Original Ingredient | Substitute | Notes |
|---|---|---|
| Kina Lillet | Cocchi Americano | Closer to original, has quinine bitterness |
| Kina Lillet | Lillet Blanc | Lighter, less bitter, easier to find |
| Cointreau | Triple Sec | Similar orange flavor, less pricey |
If I’m after a bit more bitterness and something closer to the old-school taste, I’ll go for Cocchi Americano over Lillet Blanc. Cocchi Americano just has that stronger quinine kick.
Equipment
Ingredients
- 3/4 oz gin
- 3/4 oz Cocchi Americano or Lillet Blanc
- 3/4 oz Cointreau or triple sec
- 3/4 oz lemon juice
- Dash of absinthe (optional)
Instructions
Sometimes I like to tinker and mix Cocchi Americano with Lillet Blanc. That combo gets me pretty close to those old recipes with a bit of quinine bitterness, which is honestly hard to beat.
