|1 fl oz||Berneroy Fine Calvados|
|1 fl oz||Cognac|
|1 fl oz||Martini Rosso vermouth|
|1 dash||La Fee Parisienne absinthe|
Boozy, complex and delicious with attractive apple notes and faint anise absinthe influences.
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 originally created in 2001 by Steve Gilberg, publisher of happyhours.com. This does indeed make a drink strong enough to awaken the dead but those wishing to remain compos mentis may prefer this version which Simon Difford created after being inspired by Steve Gilberg's Corpse Reviver.
See our Corpse Reviver page for the full story behind the origins of the Corpse Reviver, its history and variations on this recipe.