Name: Corpse Reviver No. 2
Total time: 10 min
Ingredients: 1 ounce London dry gin; 1 ounce Lillet Blanc; ¾ ounce orange liqueur; ¾ ounce lemon juice; ¼ ounce recipe; ⅛ teaspoon absinthe; Orange twist for garnishing

Why This Recipe Works

The corpse reviver no. 2 may be the best brunch cocktail you’ve never heard of. Originally “hair of the dog” drinks designed to cure a hangover, corpse reviver cocktails (there are a few) were developed “to be taken before 11 a.m., or whenever steam and energy are needed,” according to The Savoy Cocktail Book by Harry Craddock. While cocktails do have a long history of being used for medicinal purposes—the original form of Lillet Blanc, one of this drink’s main components, was developed as a more appealing way to consume quinine for malaria treatment—we make no claims as to the restorative (or reviving) properties of this (or any other) cocktail. But we do think its bright, citrusy, herbal, and anise flavors make this a refreshing and unique drink to add to your brunch cocktail rotation.

Before You Begin

Many recipes use equal parts gin, Lillet Blanc, and orange liqueur; we prefer a slightly reduced amount of orange liqueur to avoid a pithy, bitter flavor, replacing the lost sweetness with simple syrup. The anise notes of the absinthe pair well with the citrus and botanical flavors of this drink. Other dry anise-flavored spirits (such as Herbsaint, pastis, or dry anisette) can be substituted for the absinthe. Cocchi Americano Bianco or vermouth bianco (also sometimes labeled blanc or blanco) can be used in place of the Lillet Blanc.

Instructions

Add 1 ounce gin, 1 ounce Lillet Blanc, ¾ ounce orange liqueur, ¾ ounce lemon juice, 1 ounce simple syrup, and ⅛ teaspoon absinthe to cocktail shaker, then fill with ice. Shake mixture until fully combined and well chilled, about 15 seconds. Double-strain cocktail into chilled cocktail glass. Garnish with orange twist and serve.