Corpse Reviver #2 - Gin, Cointreau, Lillet & Absinthe Savoy Cocktail

The Corpse Reviver #2 combines gin, Cointreau, Lillet Blanc, and fresh lemon juice in equal proportions, finished with a dash of absinthe. The result is crisp and citrus-forward, with orange sweetness, wine-based aromatics, gin botanicals, and just enough anise character to make this classic cocktail stand apart.

From the Savoy Cocktail Book

The Corpse Reviver #2 was published in Harry Craddock's The Savoy Cocktail Book in 1930 as part of the broader Corpse Reviver family. Unlike the darker, brandy-based Corpse Reviver #1, this version uses gin, citrus, orange liqueur, and aromatized wine. It later became one of the best-known drinks associated with the Savoy collection and is now an IBA official cocktail.

What You'll Need

Ingredients

• Gin - provides the dry botanical backbone.
• Cointreau - adds orange sweetness and citrus depth.
• Lillet Blanc - contributes floral, lightly fruity aromatics.
• Lemon Juice - supplies the acidity that keeps the equal-parts formula sharp.
• Absinthe - adds a concentrated herbal and anise note.

No Lillet Blanc? Cocchi Americano is a useful alternative with a slightly more bitter profile.

No Cointreau? A quality triple sec can provide a similar orange-liqueur role, though sweetness and intensity may vary.

Equipment

• Cocktail shaker
• Jigger
• Strainer
• Coupe/Coupette Glass

Equal Parts With an Absinthe Accent

The first four ingredients are measured equally, but the drink does not taste flat or uniform. Lemon provides acidity, Cointreau adds orange sweetness, Lillet Blanc softens the edges, and gin supplies structure. The single dash of absinthe works as an accent rather than a base ingredient, giving the finished cocktail a distinctive herbal aroma without taking over the drink.

Substitutions & Variations

• Use Cocchi Americano instead of Lillet Blanc for a slightly more bitter, quinine-forward variation.
• Use another quality triple sec when Cointreau is unavailable, adjusting expectations for sweetness and orange intensity.
• Experiment with gin style to shift the botanical profile while keeping the equal-parts structure intact.
• Keep the absinthe measured carefully rather than turning it into a rinse if you want to follow the IBA preparation.

Helpful Tips

• Use fresh lemon juice because it carries one-quarter of the equal-parts structure.
• Measure the four main ingredients accurately for consistent balance.
• Add the Absinthe directly to the shaker with the other ingredients.
• Chill the Coupe/Coupette Glass before shaking.
• Shake with plenty of ice until thoroughly chilled.
• Finish with orange zest to add fresh citrus aroma over the herbal notes.