Corpse Reviver No. 2 Recipe
a tangy absinthe-tinged gin cocktail
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Ingredients
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Cocktail
Garnish
Method
Prep
- 1
Cocktail Assembly
- 2
Add gin, Cointreau (or triple sec), Lillet Blanc (or Cocchi Americano), and freshly squeezed lemon juice to a cocktail shaker. Fill the shaker with ice until about 3/4 full.
- 3
Secure the shaker lid and shake vigorously for 12–15 seconds, or until the shaker is very cold and well diluted (this both chills and integrates the ingredients).
- 4
Dump the ice (or water) from your chilled glass. Using a fine strainer or the shaker's built-in strainer, double-strain the cocktail into the chilled coupe or Nick & Nora glass to remove small ice shards and any pulp from the lemon juice.
- 5
Rinse (or 'coat') the inside of the glass with absinthe: pour the 1 teaspoon of absinthe into the chilled glass, swirl it around to coat the interior fully, then discard any excess (or pour it out). An alternative is to use the absinthe as a drop-in: instead of rinsing, add the teaspoon to the shaker with the other ingredients before shaking — this will produce a more forward anise presence.
- 6
Express a lemon twist over the surface of the cocktail to release the oils, run the peel around the rim if desired, and drop the twist into the drink as garnish.