Corpse Reviver No.1
3.8 45 ratings
Ingredients
How to make
Serve in a coupe glass
Prepare
- 1 Select and pre-chill a COUPE GLASS.
- 2 Prepare garnish of orange zest twist.
Method
- 3 STIR ingredients with ice.
- 4 STRAIN into chilled glass.
Garnish
- 5 EXPRESS orange zest twist over the cocktail and use as garnish.
Flavour profile
26.8% alc./vol. · 1.7 standard drinks · 191 calories
History
Dry and potent. A restorative hangover cure, or perhaps a catalyst for more.
This drink is generally attributed to Frank Meier, who managed the Ritz Bar in Paris during the 1920s and 30s, though he does not claim it in his 1936 book, The Artistry of Mixing Drinks. The recipe is adapted from Harry Craddock's 1930 The Savoy Cocktail Book. CORPSE REVIVER. (No.1) ¼ Italian Vermouth. ¼ Apple Brandy or Calvados. ½ Brandy. To be taken before 11 a.m., or whenever steam and energy are needed. Frank Caiafa, a long-serving New York City bartender, beverage director, and author of The Waldorf Astoria Bar Book, enhances the standard Savoy recipe with a dash of orange bitters and specifies the use of assertive Carpano Antica as the vermouth for his Corpse Reviver No. 1. Frank Caiafa's Corpse Reviver No. 1 45ml (1½oz) Cognac 22.5ml (¾oz) Calvados 22.5ml (¾oz) Carpano Antica vermouth 1 dash Orange bitters
Created by Frank Meier