Tag Archives: dry gin

Corpse Reviver No. 2

Odd name for a refreshing unique drink with bright, citrusy, herbal and anise flavors. But if you need to purchase all of the liquor that comprises this cocktail, it may put you in a tail spin and a need to be revived!

Luckily, we had all of it except the absinthe, and that alone is quite pricey. Since the libation uses a minuscule amount, you may want to consider using Herbsaint (prices vary), or dry anisette (much more reasonable), in place of the absinthe.

We both gave it two thumbs up. A refreshing tipple that would revive any corpse!

Corpse Reviver No. 2

  • Servings: 2 cocktails
  • Difficulty: easy
  • Print


  • 2 oz. London dry gin
  • 2 oz. Lillet Blanc
  • 1 1/2 oz. orange liqueur
  • 1 1/2 oz. lemon juice¼ ounce 
  • Simple Syrup
  • 1/4 oz. absinthe
  • Orange twists


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


From “How to Cocktail” by America’s Test Kitchen

Try on a Tuxedo No. 4

Need a new riff on a martini? Well, maybe the word “need” is a bit too strong, but why not imbibe in one of these sophisticated libations? This is a tasty twist on a Dry Martini but it has no vermouth, it uses sherry instead, so it isn’t really a Dry Martini after all… do you really care?

A classic 19th century tipple that originated at the Waldorf-Astoria Bar in upstate New York, it is bone dry and aromatic with green grape, citrus and mineral notes, and garnished with orange peel. Alternatively, you may consider dressing this cocktail with an olive, as one suits it.

recipe title=”Tuxedo No. 4 Cocktail” servings=”1″ time=”2 min” difficulty=”easy”]


  • 2 1⁄2 oz. dry gin
  • 1⁄2 oz. fino sherry
  • 3 dashes orange bitters
  • Strip orange peel, for garnish


  1. Add gin, sherry and bitters to a cocktail shaker filled with ice.
  2. Shake vigorously until very cold.
  3. Strain into a coupe glass and garnish with orange peel.