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Kentucky Corpse Reviver

3⁄4 oz Bourbon
3⁄4 oz Curaçao, Pierre Ferrand Dry Curaçao
3⁄4 oz Lemon juice
3⁄4 oz Aromatized wine, Lillet Blanc (or Cocchi Americano)
1 spg Mint (as garnish)
Instructions

Shake until chilled and strain into coupe. Mint sprig garnish.

Cocktail summary
Posted by Ajvan on
Created by
Peels Restaurant in NYC
Year
2012
Is an
authentic recipe
Reference

https://www.seriouseats.com/recipes/2012/09/kentucky-corpse-reviver-bou…

Curator
Not yet rated
User rating
4 stars
(13 ratings)
Yields Drink

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From other users
  • 1oz splits, kept curaçao (Cointreau) at 0.75oz. Added 2ds Peychauds, 1 ds Bitter Housewife orange bitters, spritz of absinthe as garnish along with mint.
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