Corpse Reviver No. 4




Preptime: 3 minutes

Servings: 1

The Corpse Reviver. Great name, isn't it? Well, so thought everyone from mid-1800 and until today. That means that it is difficult to talk about a "family" of revivers, it's more like a yearbook photo from a highschool. The first written recipe from 1871 is a mix of equal parts of brandy and maraschino. Then comes the #1 and #2 in the legendary Savoy cocktail book from 1930. #1 is in thirds, of sweet vermouth, brandy and apple brandy, while #2 with its equal parts of lemon, lillet, cointreau and gin with a splash of absinth becomes e template that goes on to inspire angelical drinks like the "Paperplane" and "Naked and Famous". Here is #4, a simple take on #2 replacing gin with tequila. Yum. #3 is from Official Mixer's Manual from 1940, and is pastis and lemon juice in a highball glass topped with champagne. The lineage is obvious. And in the Café Royal from 1937 there are 3 different Corpse Revivers also with nothing in common. As we said in the beginning - It's a great name.


  • Chilled Coupette glass
  • Measuring cup / Jigger
  • Stirring glass
  • Bar spoon


  • 0,5 cl absinthe
  • 2 cl Tequila
  • 2 cl Lillet Blanc
  • 2 cl Triple Sec
  • 2 cl lime juice
  • Lemon peel garnish
  1. Pour 2 cl Tequila into a shaker
  2. Add 2 cl Lillet Blanc
  3. Add 2 cl Triple Sec
  4. Add 2 cl lime juice
  5. Fill shaker with ice and pour over
  6. Spray chilled coupette with absinthe*
  7. Shake until dewy
  8. Double strain into coupette
  9. Garnish with lemon peel

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