Savoy Corpse Reviver

Ingredients

Glass: Cocktail

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Instructions

Combine the ingredients into a cocktail shaker filled with ice. Shake vigorously until the drink is sufficiently chilled. Strain the drink into the chilled Cocktail glass.

Notes

This recipe was a new variation at the Savoy's American Bar that employed Fernet-Branca as an ingredient, coming almost two decades after the Corpse Reviver appeared in the Savoy Cocktail Book with its №1 and №2 variations. Salvatore Calabrese states in his book Classic Cocktails that it was created by Johnny Johnson of the Savoy circa 1948, and lists it as a Corpse Reviver №3. Others believe it was invented later in 1954 by Joe Gilmore, also of the Savoy.

Besides Calabrese, the Fernet version is sometimes categorized by others as the Corpse Reviver №3, but it is not standardized and it is sometimes referenced as the №4.

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Savoy Corpse Reviver origin story

Created by: Johnny Johnson
Created at: American Bar
Country: United Kingdom
Year: 1948

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About the ingredients

Fernet: Fernet is an Italian type of amaro, a bitter, aromatic spirit. Fernet is made from a number of herbs and spices which vary according to the brand, but usually include myrrh, rhubarb, chamomile, cardamom, aloe, and especially saffron, with a base of distilled grape spirits. Fernet is usually served as a digestif after a meal but may also be served with coffee and espresso or mixed into coffee and espresso drinks. It typically contains 45% alcohol by volume. It may be served at room temperature or with ice. The Italian liqueur has a cult following in the international bartending community and is immensely popular in Argentina. The South American country consumes more than 75% of all fernet produced globally and, due to the product's popularity, also has Fratelli Branca's only distillery outside of Italy. As it is traditionally mixed with Coke, fernet has also contributed in making Argentina one of the biggest consumers of Coca-Cola in the world. Fernet and Coke (Spanish: fernet con coca) is so ubiquitous in Argentina that it has been described as "the country's unofficial drink".

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