Corpse Reviver No.1 (Savoy recipe)

Difford's Guide
User Rating (3 ratings)

Serve in

Martini glass

Garnish:

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 Avallen Calvados
3/4 fl oz Martini Rosso sweet vermouth
1/2 fl oz Chilled water (omit if wet ice)
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Review:

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

History:

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."

See our Corpse Reviver page for the full story behind the origins of the Corpse Reviver, its history and variations on this recipe.

Nutrition:

187 calories

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Buy direct from
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£ -.--

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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Difford's Guide
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