It’s Friday … Have a Drink: Corpse Reviver no. 2

corpse reviver cocktail
It’s Friday … Have a Drink: Corpse Reviver no. 2
Our weekly recommendation.

Without the Corpse Reviver, I might never have gotten into cocktails. In 2006 my wife took me to a 20s-themed bar in Manhattan’s Flatiron District that she’d heard about — Julie Reiner’s Flatiron Lounge. We perused the menu and when I saw the words “Corpse Reviver” I was sold. Had to try it. When the drink came, it was such an amazing step up from the vodka-sodas and Jack-n-Cokes I was used to, I couldn’t believe it. It was revolutionary, and I started visiting other cocktail bars and ordering other classic drinks.

Shortly thereafter, seeing my fascination with the subject, my wife bought me a cocktailing book and a few basic implements. The rest, as they say, is history. She created a monster!

I still make Corpse Revivers from time to time, but I modify them somewhat. The most common recipe calls for equal parts of everything. I find that too sweet and too tart, so I cut the lemon juice a little and double the gin. It works for me!

Don’t skip the Pernod rinse! It changes the drink substantially and for the better. A bottle of Pernod is cheap, makes a fine absinthe substitute in most cocktails, and it will last you halfway to forever since it’s rarely called for in more than quarter-ounce amounts.

Pour the Pernod into a chilled cocktail glass and swirl to coat, discarding the excess. Combine the other ingredients in a cocktail shaker over ice and shake thoroughly. Strain into the cocktail glass and garnish with a lemon twist.


This article is a modified and enhanced version of a post that ran on my nightly cocktail blog, DrinkShouts.

Christopher Buecheler is a novelist, a web developer, an award-winning amateur mixologist, a brewer, a guitarist, a drummer, and an NBA enthusiast. He lives a semi-nomadic life with his wife and two cats, currently residing in Providence, RI. You can learn more at his website,


  • Reply November 15, 2013

    Eric Henao

    Whole heartedly endorse this! Yes, the Pernod is a must and gives the drink a wonderful depth and character.

  • Reply November 15, 2013

    Ron Macoon

    Wait, we were supposed to be waiting until Friday?

  • Reply November 17, 2013

    Bryan Cole

    Years of poorly-made Vespers taught me that Lillet, like vermouth, goes off after awhile and needs to be refrigerated. Lillet is also rare at bars, though I do know one or two places in RI that uses it.

    Anyway. Really like the series.

    • Reply November 22, 2013

      Christopher Buecheler

      Yeah, I keep my Lillet in my fridge. I do find it lasts a bit longer than regular dry vermouth, though. I’ve seen a bottle or two out and about in Providence but I agree, it’s not super common. Which is too bad because it’s a lot more interesting than most dry vermouths.

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