Corpse Reviver No.1 (Savoy recipe)

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Corpse Reviver No.1 (Savoy recipe) image

Serve in

a Martini glass...
fl oz Cognac
¾ fl oz Berneroy Fine Calvados
¾ fl oz Martini Rosso sweet vermouth
½ fl oz Chilled water (omit if using wet ice)
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How to make:

STIR ingredients with ice and strain into chilled glass.


Orange zest twist


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


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, where he writes, “To be taken before 11am, or whenever steam and energy are needed.”

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Calvados brandy

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