Kentucky Corpse Reviver Recipe

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Wes Rowe

Perhaps you've had a Corpse Reviver #2, which brings together gin and curaçao, Lillet blanc, and lemon, with a dash of absinthe. Here's a variation from Peels restaurant in NYC that uses bourbon instead of gin, and it's delicious. Pierre Ferrand's dry curaçao is great here, but you could substitute Cointreau if you have it on hand.

Recipe Facts

Active: 5 mins
Total: 5 mins
Serves: 1 serving

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Ingredients

  • 3/4 ounce Elijah Craig Bourbon

  • 3/4 ounce Pierre Ferrand Curaçao

  • 3/4 ounce fresh juice from 1 lemon

  • 3/4 ounce Lillet Blanc

  • Mint sprig for garnish

Directions

  1. Fill a cocktail shaker with ice. Add bourbon, curacao, lemon juice, and Lillet Blanc. Shake until well chilled, about 15 seconds.

  2. Strain into a chilled coupe and garnish with mint sprig.

Special equipment

Cocktail shaker and strainer

Nutrition Facts (per serving)
186 Calories
0g Fat
19g Carbs
1g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 186
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 11mg 0%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 6%
Total Sugars 12g
Protein 1g
Vitamin C 12mg 59%
Calcium 49mg 4%
Iron 3mg 16%
Potassium 157mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)