Corpse Reviver No. 2
The Corpse Reviver No. 2 is one of my all-time favorite brunch cocktails. As the name suggests, this libation has been said to “bring you back from the dead” (that is if you subscribe to hair-of-the-dog) and is arguably the most popular of the Corpse Reviver variations. This take on the pre-prohibition cocktail is a combination of gin, Cocchi Americano, Cointreau, lemon juice, simple syrup, and absinthe. The original recipe calls for Kina Lillet (another fortified wine that is unfortunately no longer in production), however, the use of Cocchi Americano as a substitute is widely accepted due to its similarities to Kina Lillet. Traditionally shaken and served “up” in a chilled coupe cocktail glass, there is nothing wrong serving it down “on the rocks” if that is your preference. For a long time, that was my personal go-to, however, it’s worth reiterating that “up” cocktails tend to allow for a consistent flavor from start to finish without the risk of further dilution. As far as the garnish is concerned, the conventional wisdom dictates using a lemon peel, however, I love the addition of a maraschino cherry as well. But don’t take my word for it, make one and try it for yourself!
Corpse Reviver No. 2
In your shaker, combine the absinthe, simple syrup, lemon juice, Cointreau, Cocchi Americano, and gin.
2 dashes / 0.25 tsp of Absinthe
0.25 oz of Simple Syrup
0.5 oz of Cointreau
0.75 oz of Lemon Juice
0.75 oz of Cocchi Americano
0.75 oz of Gin
Add ice to your shaker and shake until you will see a frost develop across it. Double-strain the contents (by pouring them from the shaker through a fine mesh strainer) into your chilled coupe glass. Garnish with a lemon peel and maraschino cherry.
TIP(S):
Chill your cocktail glassware — to extend the life of your Corpse Reviver No. 2, place your coupe cocktail glass(es) in the freezer for at least 15 minutes for them to be sufficiently. For more immediate use, you can place ice water in your coupe cocktail glass during the preparation. In either instance, remove the glass from the freezer or discard ice water just before you are about to strain the cocktail from the mixing glass.
Making it on-the-rocks — be sure to shorten the duration of shaking. You will still want to adequately chill the cocktail and not over-dilute.
