Meet the legendary drink that is CL's next cocktail of the week

Drinkability is the beauty of Corpse Reviver #2, as is simplicity.

click to enlarge Meet the legendary drink that is CL's next cocktail of the week
Chris Fasick


My awesome sister gifted me a bottle of absinthe to consider using in a cocktail last year. At that point, my knowledge of this liqueur flavored with anise (not to be confused with star anise, though they both have a licorice-like taste) was limited to the Sazerac, a New Orleans classic. But since I had a whole bottle to play with, it was time to start exploring.

Fortunately, I quickly discovered what is now one of my favorite drinks: Corpse Reviver #2.

Made famous by The Savoy Cocktail Book first published in 1930, Corpse Reviver #2 was said to be a hair-of-the-dog hangover cure. Although I'm sure it's very effective at just that, the cocktail is also a great way to take the edge off after work. Basically, it's my go-to when I need a non-whiskey yet still-stiff sipper.

I've tried different variations on the legendary drink, including one with mezcal that was surprisingly good. However, nothing really compares to the OG formula. In fact, I contemplated whipping up one of my signature twists, but, well, I couldn't bring myself to mess with perfection.

This week, we have lots of local flavor in our glasses — Tippler's Orange Liqueur from St. Petersburg Distillery and Fish Hawk Spirits' Absinthia Rubra — alongside Green House Artisan Gin. The sweetness present in the latter booze works well in Corpse Reviver #2; then again, I don't think there's a gin that wouldn't. Well, OK, maybe the one that rhymes with smanqueray.

Drinkability is the beauty of Corpse Reviver #2, as is simplicity. You'll find yourself enjoying several — and even after you're wasted, you'll remember its effortless recipe.

click to enlarge Meet the legendary drink that is CL's next cocktail of the week
Chris Fasick

Corpse Reviver #2

Makes 1

1 ounce gin

1 ounce St. Petersburg Distillery Tippler's Orange Liqueur

1 ounce Lillet Blanc

1 ounce fresh lemon juice

1 bar spoon Fish Hawk Spirits Absinthia Rubra

Orange peel

Fill a coupe glass with ice and set aside to chill. Add all ingredients to a cocktail shaker filled with ice, excluding the orange peel (because garnish, and what kind of sense would that make?). Shake until well-chilled. Discard the coupe's ice and strain in your cocktail. Garnish with that peel you hopefully didn't put in the shaker.

Connect with CL columnist Chris Fasick (@cfasick) on Twitter, or email him at [email protected] if there's a cocktail or recipe you'd like featured.

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