Corpse Reviver No.1 (Savoy recipe)

Difford's Guide
User Rating (7 ratings)

Serve in a

Coupe glass

Garnish:

Orange zest twist

How to make:

STIR ingredients with ice and strain into chilled glass.

Read about cocktail measures and measuring.

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Review:

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

History:

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. This 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

Frank Caiafa (long-term NYC bartender, beverage director and author of The Waldorf Astoria Bar Book adds a dash of orange bitters to the established Savoy recipe and stipulates the use of assertive Carpano Antica as the vermouth 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

Corpse Reviver, its history and variations

Nutrition:

One serving of Corpse Reviver No.1 (Savoy recipe) contains 188 calories.

Alcohol content:

  • 1.8 standard drinks
  • 28.58% alc./vol. (57.16° proof)
  • 25.8 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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* 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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