Corpse Reviver No.1 (Gilberg's recipe)

Serve in a

How to make:

1. Select and pre-chill a Coupe glass.
2. Prepare garnish of lemon zest twist.
3. STIR all ingredients with ice.
4. FINE STRAIN into chilled glass.
5. EXPRESS lemon zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

• Strucchi Rosso Vermouth – Sulphur Dioxide/Sulphites

Review:

Spirit-forward, complex and delicious with attractive apple notes and faint anise absinthe influence.

Variant:

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
Savoy Corpse Reviver (by Joe Gilmore)

History:

In his book The Joy of Mixology, Gary Regan recommends a version of the Corpse Reviver with 2 oz applejack, ¾ oz cognac and ¾ oz sweet vermouth, which he writes was created in 2001 by Steve Gilberg, publisher of happyhours.com. This may make a cocktail strong enough to awaken the dead, but those wishing to remain compos mentis may prefer this equal parts version I created after being inspired by Steve Gilberg's Corpse Reviver.

Nutrition:

One serving of Corpse Reviver No.1 (Gilberg's recipe) contains 191 calories.

Alcohol content:

• 1.6 standard drinks
• 25.29% alc./vol. (50.58° proof)
• 22.8 grams of pure alcohol