Ritz Bar, Paris, France (1920s)

The American craft of the cocktail hit what many consider its “Golden Age” in the years just before Prohibition. Wouldn’t you know it? Right when things were getting interesting, the squares come along and blow the party – forcing the really great bartenders overseas to places like the American Bar at the Savoy Hotel in London and The Ritz Hotel Bar in Paris. This drink comes from the Ritz and was one in a family of “Corpse Reviver” drinks intended as hangover cures: easy on the palate, a little sweet, simple to mix. The original Kina Lillet in this recipe is no longer available – substitute Lillet Blanc or Cocchi Americano for a close-enough approximation. Or, if you can find it, try the excellent Tempus Fugit Kina l’Avion d’Or. Corpse Reviver #2 is a reliably successful (and gentle) arm-twister for those friends of your who say they hate gin – serve one of these and watch their eyes light up.


Hardware: Shaker, Jigger
Ice: Ice cubes
Glassware: Cocktail glass
Spirits: London Dry gin (recommended: Beefeater, Tanqueray)
Mixers & Liqueurs: Triple sec (recommended: Cointreau, Combier), Kina (recommended: Kina L’Avion D’Or, Lillet Blanc, Cocchi Americano), Herbsaint
Juices, Accents, & Garnishes: Lemon juice, Cherry (recommended: Luxardo, Filthy)


Chill a cocktail glass in the freezer at least ten minutes.

In a shaker about a third-full with ice cubes, add:

3/4 oz London Dry gin
3/4 oz triple sec
3/4 oz kina
3/4 oz lemon juice
1/8 oz Herbsaint

Shake well to blend and chill, then strain into the chilled glass. Garnish with a cherry pierced on a cocktail pick.