How to Make the Corpse Reviver No. 2 – A Prohibition-Era Classic

Bright, refreshing, and a little mysterious, the Corpse Reviver No. 2 is a cocktail with as much history as it has flavor. First appearing in the early 20th century and popularized during Prohibition, this gin-based drink was designed as a classic “pick-me-up.” Blending equal parts gin, Cointreau, Lillet Blanc, and fresh lemon juice, with a delicate rinse of absinthe, it delivers a crisp, citrus-forward profile with herbal complexity. In this post, we’ll guide you through the authentic recipe, share tips for substitutions like Cocchi Americano in place of Lillet, and show you how to achieve the perfect balance in this timeless classic.

9/26/20251 min read

📖 Ingredients (1 serving):

¾ oz gin (London Dry or a lighter floral style)
¾ oz Cointreau (or another good triple sec)
¾ oz Lillet Blanc (Cocchi Americano is often used today as a substitute)
¾ oz fresh lemon juice
1 dash absinthe (to rinse the glass)
Ice

🍋 Garnish:

Lemon twist

🛠️ Equipment Needed:

Cocktail shaker
Jigger or measuring tool
Fine strainer
Coupe or martini glass

🍹 Instructions:

Prepare the glass – Rinse a chilled coupe with a dash of absinthe. Swirl it around and discard the excess.
Shake the cocktail – In a shaker with ice, combine:
- ¾ oz gin
- ¾ oz Cointreau
- ¾ oz Lillet Blanc
- ¾ oz fresh lemon juice
Shake vigorously for 10–15 seconds until very cold.
Strain & serve – Double strain into the absinthe-rinsed coupe.
Garnish with a lemon twist for brightness.

✨ Tips for the Perfect Corpse Reviver No. 2:

The recipe is equal parts, so precision is key—otherwise, one flavor dominates.
Absinthe rinse adds subtle herbal depth without overwhelming the drink.
Substitute Lillet Blanc with Cocchi Americano for a more authentic pre-reformulation flavor.
Traditionally, it’s said: “Four of these taken in swift succession will un-revive the corpse again.” — so sip with care!

✅ Flavor Profile:

Fresh, zesty, and complex. Bright citrus from the lemon and Cointreau, floral and herbal notes from Lillet, a clean gin backbone, and just a whisper of absinthe.