Corpse Reviver No.1 (Savoy recipe)

Difford's Guide
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Serve in a

Martini glass

Garnish:

Orange zest twist

How to make:

STIR ingredients with ice and strain into chilled glass.

1 1/2 fl oz Rémy Martin 1738 Cognac
3/4 fl oz Avallen Calvados
3/4 fl oz Martini Rosso sweet vermouth
1/3 fl oz Chilled water (omit if using wet ice)
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Review:

Dry and potent. A 'pick-me-up' hangover cure - or possibly put-you-right-back-down-again!

History:

This drink is generally credited to Frank Meier, bar manager at the Ritz Bar in Paris during the 1920s and 30s, although he makes no claim to the drink in his 1936 The Artistry of Mixing Drinks.

Our 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.

Harry Craddock, 1930

Corpse Reviver, its history and variations

Nutrition:

There are approximately 187 calories in one serving of Corpse Reviver No.1 (Savoy recipe).

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Makes a minimum of ... cocktails
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* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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