Well-balanced with zesty lemon and absinthe just shining through. We've cheekily added the merest dash of sugar but depending on your personal tastes, citrus juice and tripe sec you may want to omit this.Harry originally stipulated Kina Lillet - as this is no longer available we've used Lillet Blanc but you can also use dry vermouth or preferably a kina aromatised-wine.

Corpse Reviver No.2 (Savoy Recipe)

22.5 ml Gin

22.5 ml Triple sec (e.g. Cointreau)

22.5 ml Lillet Blanc (or other aromatized wine)

Lemon juice (freshly squeezed)

Sugar syrup (rich) 2 sugar to 1 water (optional)

Absinthe verte

SHAKE all ingredients with ice and fine strain into chilled glass

corpse reviver no.2 (savoy recipe)

Prep Time: 2 minutes

Total: 2 minutes

Servings: 1

Cost: $27.48 /serving

Author : Harry Craddock

Ingredients

Instructions

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