The Corpse Reviver is a classic pre-Prohibition cocktail built for 5-gallon keg service — gin, Lillet Blanc, Cointreau, and fresh lemon, anchored by Top Hat Lemonade Concentrate for volume and consistent sour balance. A Halloween staple and a year-round brunch menu anchor. Pressurized on N₂ for a smooth, sophisticated pour.
Four bottles of Lillet Blanc is the move — it brings the floral, slightly bitter aperitif character that defines this cocktail at scale. The Lemonade Concentrate handles volume and acid balance so you don't need to squeeze 200 lemons. Add fresh lemon juice for the bright, top-note citrus that makes the Corpse Reviver unmistakable.
Batch Method
- Add 3 liters Gin to a clean 5-gallon Cornelius keg.
- Add 4 × 750 ml Lillet Blanc.
- Add 3 liters Cointreau or Triple Sec.
- Add 3 qts Top Hat Lemonade Concentrate.
- Add 32 oz fresh lemon juice.
- Add 6 qts cold filtered water.
- Seal the keg and shake vigorously side to side for 2 full minutes.
- Pressurize with N₂. See instructions below.
- Refrigerate minimum 12 hours before first service.
- Serve ~6 oz over ice. Express orange peel over the glass, then garnish.
- Reshake twice daily to re-integrate ingredients.
Pro move: Express the orange peel over each glass before dropping it in — the citrus oils add an aromatic top note that makes the Corpse Reviver unmistakable. For Halloween service, swap the orange peel for a black sugar rim and a maraschino cherry skewered on a cocktail pick. The classic formula is already spooky enough to earn its name.
- Seal the keg and shake vigorously side to side for 2 full minutes.
- Connect gray/silver Cornelius "gas in" connector to GAS IN plug on keg lid.
- Set N₂ regulator to 12–15 psi.
- Pull up pressure release ring 3 times quickly to cycle gas through keg.
- Test flow. Reduce to 10–12 psi if pouring too fast.
- Reshake twice daily before service to re-integrate all ingredients.