Corpse Reviver No. 1

Ingredients

2.2 cl Calvados
4.5 cl Cognac
2.2 cl Sweet vermouth
1 Lemon twist - express and garnish

oz ml cl

Glass: Cocktail

Timing:

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Instructions

Combine the ingredients in a mixing glass filled with ice and stir until the drink is sufficiently chilled. Strain the drink into the chilled Cocktail glass. Garnish with the Lemon twist.

Notes

First published in Harry Craddock's Savoy Cocktail Book (1930) with the immortal note: 'To be taken before 11 a.m., or whenever steam and energy are needed. Four of these taken in swift succession will unrevive the corpse again.' A stirred, brandy-forward hair-of-the-dog. See more three ingredient cocktails.

Corpse Reviver No. 1 origin story

Created by: Harry Craddock
Year: 1930

First appearance in The Savoy Cocktail Book by Harry Craddock

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Nutrition Facts

	Calories	Total Fat	Sodium	Carbs	Sugars	Protein
Calvados	?	?	?	?	?	?
Cognac	94.2	0	0	0	0	0
Sweet vermouth	35.3	0	2.0	3.0	1.7	0.0
Total	129.5	0	2.0	3.0	1.7	0.0

About the ingredients

Cognac: Cognac is a type of brandy, and after the distillation and during the aging process, is also called eau de vie. It is produced by twice distilling grapes produced in any of the designated growing regions.
Vermouth: Vermouth is an aromatized fortified wine, flavoured with various botanicals (roots, barks, flowers, seeds, herbs, and spices) and sometimes colored. The modern versions of the beverage were first produced in the mid to late 18th century in Turin, Italy. While vermouth was traditionally used for medicinal purposes, it was later served as an apéritif, with fashionable cafés in Turin serving it to guests around the clock. In the late 19th century, it became popular with bartenders as a key ingredient for cocktails, such as the martini, the Manhattan, the Rob Roy, and the Negroni. In addition to being consumed as an apéritif or cocktail ingredient, vermouth is sometimes used as an alternative to white wine in cooking. Historically, there have been two main types of vermouth: sweet and dry. Responding to demand and competition, vermouth manufacturers have created additional styles, including extra-dry white, sweet white (blanc or bianco), red (rosso), amber (ambre), and rosé. Vermouth is produced by starting with a base of neutral grape wine or unfermented wine must. Each manufacturer adds additional alcohol and a proprietary mixture of dry ingredients, consisting of aromatic herbs, roots, and barks, to the base wine, base wine plus spirit, or spirit only – which may be redistilled before adding to the wine or unfermented wine must. After the wine is aromatized and fortified, the vermouth is sweetened with either cane sugar or caramelized sugar, depending on the style. Italian and French companies produce most of the vermouth consumed throughout the world.

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