History & Heritage
“Harry Craddock codified the Corpse Reviver #2 in the 1930 *Savoy Cocktail Book*, advising it be drunk "before 11 a.m." for the quickest results. The equal-parts template likely evolved from earlier 19th‑century hangover cures, and originally called for Kina Lillet. After that quinine aperitif vanished, bartenders turned to Lillet Blanc or Cocchi Americano to maintain the drink's bracing balance.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
Method
Technique transforms ingredients into something extraordinary.
Rinse a chilled coupe glass with absinthe and discard excess
Add remaining ingredients to a shaker filled with ice
Shake vigorously for 15 seconds
Double strain into the prepared glass
Garnish with a lemon twist
Glassware
Absinthe-rinsed chilled coupe glass
Garnish
Expressed lemon twist
Master's Tips
Professional insights to elevate your craft
Use only a light absinthe rinse or the drink becomes overly anise-heavy
Shake hard and double strain for silky texture
Chill the coupe well so the cocktail stays crisp
Flavor Journey
Every great cocktail tells a story through its flavors. Here's the sensory experience you can expect.
Sweet
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Sour
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Bitter
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Strong
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Variations & Riffs
Classic cocktails inspire countless variations. Here are some popular riffs on the Corpse Reviver #2.
Corpse Reviver No. 1
Brandy, Calvados, and sweet vermouth—spirit-forward sibling.
Changes
Corpse Reviver No. 3
Brandy with Campari and triple sec yields a bittersweet red cousin.
Changes
Savoy Corpse Reviver
Brandy, Fernet Branca and crème de menthe—an herbaceous spin.
Changes
Obituary Cocktail
New Orleans take with extra absinthe and dry vermouth instead of Lillet.
Changes
More to Explore
If you enjoyed this cocktail, these similar creations might capture your interest.
White Lady
Harry MacElhone's gin, Cointreau and lemon sour—creamy with egg white and a benchmark of Prohibition elegance.
Bee's Knees
Prohibition-era gin, lemon, and honey shaken into a bright, velvety sour whose sweetness once softened rough bathtub gin.
Sidecar
Cognac shaken with Cointreau and lemon, served in a sugar-rimmed coupe for a crisp, elegant sour.