Corpse Reviver No.1 (Gilberg's recipe)

Difford’s Guide
Discerning Drinkers (30 ratings)

Serve in a Coupe glass

Ingredients:
1 oz Calvados / apple brandy / straight applejack
1 oz Rémy Martin V.S.O.P. cognac
1 oz Strucchi Rosso Vermouth
1 dash La Fée Parisienne absinthe
× 1 1 serving
Read about cocktail measures and measuring

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:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 9/10
Sweet
Medium
Dry/sour
Sweet to sour 6/10

Review:

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

View readers' comments

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 189 calories

Alcohol content:

  • 1.6 standard drinks
  • 25.29% alc./vol. (25.29° proof)
  • 22.8 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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John Hinojos’ Avatar John Hinojos
6th July 2021 at 03:55
Had this for a nightcap. Wonderful with just that hint of absinthe.
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Anonymous

22nd May 2021 at 20:46
I think I ruined my first effort with too much absinthe. It really should be just a drop as the absinthe can become too prominent in the mix.