Serve inCoupe glass
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||Calvados & straight applejacks|
|3/4 fl oz||Rosso/rouge (sweet) vermouth|
|1 dash||Orange Bitters by Angostura|
Dry and potent. A 'pick-me-up' hangover cure - or possibly put-you-right-back-down-again!
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)Harry Craddock, 1930
¼ Italian Vermouth.
¼ Apple Brandy or Calvados.
To be taken before 11 a.m., or whenever steam and energy are needed.
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
- 1.8 standard drinks
- 28.58% alc./vol. (57.16° proof)
- 25.8 grams of pure alcohol
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