Name: Savoy Corpse Reviver (by Joe Gilmore)
Total time: 3 min
Cuisine: Cocktail
Ingredients: 30 ml Cognac (brandy); 20 ml Fernet liqueur; 20 ml White crème de cacao

Savoy Corpse Reviver (by Joe Gilmore)
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Savoy Corpse Reviver (by Joe Gilmore) image

Serve in a Nick & Nora glass

Ingredients:
1 oz	Rémy Martin V.S.O.P. cognac
²⁄₃ oz	Fernet Branca liqueur
²⁄₃ oz	White crème de cacao liqueur

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Nick & Nora glass.
Prepare mint leaf for garnish.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.
Garnish with mint leaf.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Savoy Corpse Reviver (by Joe Gilmore) lifestyle image

Review:

A bite-sized brandy-laced after dinner mint chocolate. Refreshing, tasty and arguably, even aids digestion.

View readers' comments

Variant:

Corpse Reviver No. 1 (Gilberg's recipe)
Corpse Reviver No. 1 (Savoy recipe)
Corpse Reviver No. 2 (Contemporary recipe)
Corpse Reviver No. 2 (Duffy/Gaige's recipe)
Corpse Reviver No. 2 (Savoy recipe)
Corpse Reviver No. 4
Corpse Reviver No. 0824
Corpse Reviver No. Blue
Cadáver Reviver
Blanche Corpse Reviver

History:

A riff on the classic Corpse Reviver created in 1954 by Joe Gilmore at The American Bar at The Savoy Hotel in London, England.

More cocktails by Joe Gilmore

Alcohol content:

1.3 standard drinks
26.05% alc./vol. (26.05° proof)
18.2 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 5 comments for Savoy Corpse Reviver (by Joe Gilmore).
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Mookie

13th July at 19:25

I raced to make the drink and didn't realize this was meant to be shaken until I read the comments, but I still loved it. I don't use Fernet Branca though, not sure I'll ever acquire the taste for it - instead used Don Ciccio & Figli's fernet, which perhaps makes it more palatable when stirred

Simon Sedgley

9th April at 16:18

Much as we are averse to ceding Cognac's ground to Scotch, we think that commenter A FELS may be onto something here, including the ratios. And for us, Islay single is always a welcome guest at the table. We went with an additional 5ml of a downunder Vermouth Rosso, Maidenii, which, though less deep than the di Torinos, is sumptuously broad in its botanicals and avoids an over-reliance on vanilla.

eddie richards

5th January at 00:58

Try an after-dinner mint on the side...

Patrick Valentino

24th November 2024 at 03:58

Curious why this is a shaken drink?

Simon Difford

25th November 2024 at 18:53

When shaken, it's fresher and less heavy. The foamy head lingers and adds to its appearance.

A FELS

1st October 2023 at 20:30

Modern cognac drowns here, but blended scotch creates a remarkably vibrant combination worth community exploration. Our best effort has been the Treaty of Lyon (a nod to Savoy), a drier 2/1/1 ratio of scotch, Fernet, and creme de cacao, finished with a touch of vermouth and Islay malt (flamed orange optional). A bit of fine-tuning yields a remarkable result.

Alex Powell

4th November 2023 at 22:01

Good idea re. whiskey, works very well. Had to push the dilution a bit further than the initial shake: as you say when you hit the sweet spot the results are remarkable.

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