Corpse Reviver #2 Cocktail

Said to have the ability to revive a corpse, hence the name, the Corpse Reviver was first listed in “The Savoy Cocktail Book” by Harry Craddock (1930). If you are feeling six feet under this Halloween, one or two of these cocktails is sure to bring you back to life.


3/4 ounce gin

3/4 ounce lemon juice

3/4 ounce Cointreau

3/4 ounce Lillet Blanc

1 dash absinthe


Shake with ice.

Strain into a cocktail glass.


Nick L. 26 Oct 2010
12:19 pm

Just a heads up, you have lemon juice on the side recipe twice (one as 3/4 oz and one as 1 oz.)

Otherwise, a great drink that I almost forgot about!  All the flavors work so wonderfully together, although I usually go a little lighter on the Cointreau.

Lukas 26 Oct 2010
12:38 pm

I am so glad that you finally are making new episodes, I really missed your show!

George R. Welch 26 Oct 2010
1:59 pm

This is a fabulous cocktail, wonderfully made by Mr. Hess.  It is just amazing how the flavors blend to make something new, and I agree with Robert that you must have the dash of absinthe.

Robert—your bottle of Lillet Blanc looks very different from what we buy here.  Ours look like this:

Is yours a different product?  Does Lillet market it differently in different regions?

Thanks, —George

Chris CV 29 Oct 2010
7:53 am

It looks good, but I don’t have any Lillet Blanc—I’ll try to remedy that today.

Robert, did you ever find your source for CR #3? I know I like that one.

Ereich Empey 1 Nov 2010
4:03 pm

George, if I may, the bottle he is using is actually an limited edition bottle that was recently released.  It is the same product.

Also, Robert, have you tried the Corpse Reviver #2 with Cocchi Americano in place of the Lillet Blanc?  It is really interesting since the two liqueurs are the same.

eddie delisio 14 Dec 2010
3:46 pm

I recommend rinsing the cocktail glass with 1/4 oz of absinthe rather than incorporating it. I also sometimes pre-louche the absinthe rinse by adding a tiny bit of water and a few ice cubes and gently swirling it all around and discarding (unless more absinthe flavor is desired), then shake and slowly fill the glass. #2 is the popular one of the 3 mentioned in the video.  I had been influenced to believe this was the only version worth drinking. However, I replaced #2 with the #1 after tasting it myself (finally), and testing it on a few customers. It is quite a great digestif and a more fitting drink in colder months, in my opinion.  Simple to make, stir equal parts calvados, brandy, sweet vermouth. High quality spirits will make this sing.  Cheers

zach 16 Mar 2011
6:29 am

Quick question on Lillet Robert…as it’s a wine, albeit fortified, do you recommend keeping it refrigerated similar to what might be done for vermouth to help preserve it’s aromatic qualities? 

While North Shore Distillery came out with a bottled version of the CR#2 that I do enjoy - - very much looking forward to mixing it up properly, thanks much-


Robert Hess 16 Mar 2011
6:36 am

Absolutely. Any low-proof aromatized wines should be kept in the fridge once they are opened. This clearly will impact your fridge space, which is why we bought a second one mostly for drink related storage. Frankly I can’t imagine how anybody can get by with only one refridgerator in the kitchen.

Interesting about the bottled CR2, I don’t see that their website details exactly what is in this bottled version, I’d be a little concerned about the citrus component in a bottled cocktail, it can last for a while, but not too long. Let us know what you think once you try it!


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