Here’s How to Make the Perfect Corpse Reviver No. 2


Sick of your usual call drink? Try something new. In this series, we’re asking the city’s bartenders to name their current drinks of choice.

Today’s call comes by way of Logan Ronkainen of Trattoria Il Mulino (36 East 20th Street; 212-777-8448).

What’s your call drink?

Corpse Reviver #2.

What is it about this drink that you like so much?

It’s a cocktail that is equal parts of four ingredients. It’s super easy to drink, citrusy, delicious, and yet it packs a punch.

Has it always been your favorite? How long did it take you to find it? What was that process like?

It’s been my favorite ever since I first had one. It was one of my most memorable cocktails that got me into the whole idea of mixology and quality cocktails behind the bar. It practically changed my career from pursuing restaurant management to getting crazy about cocktails and their history.

Any chance something might replace it down the line?

Of course there’s a chance — I’m always trying new things. However, you can’t beat simplicity and quality of ingredients used. As long as my Corpse Reviver is made with love, I’ll pick that over any other cocktail any day.

Could you name a few places around town that make your favorite drink?

Gin Palace and Death and Co. Anywhere that can make good classic cocktails can make a good Corpse Reviver.

What’s the recipe for those who want to make it at home?

I make it with Limoncello here at Il Mulino Trattoria. (Although the classic recipe calls for Cointreau)

Limoncello Corpse Reviver

3/4 ounce dry gin

3/4 ounce Arvero Limoncello

3/4 ounce Cocchi Americano

3/4 ounce lemon juice

Rinse a chilled cocktail coupe with a drop of absinthe. Shake all ingredients in a mixing tin with ice. Double strain into the absinthe rinsed coupe. Garnish with a lemon twist.