Corpse Reviver (No. 1)
1/4 Italian Vermouth. (3/4 oz Carpano Antica)
1/4 Apple Brandy or Calvados. (3/4 oz Germain-Robin Apple Brandy)
1/2 Brandy. (1 1/2 oz Maison Surrenne Petite Champagne Cognac)
Shake (stir, please) well and strain into cocktail glass.
To be taken before 11 a.m., or whenever steam and energy are needed.
Apparently “Corpse Revivers” were a class of pre-prohibition drinks meant to be taken as “hair of the dog”.
By the time we get to the 30s only about 3 or 4 recipes survived.
In the Savoy Cocktail Book we have Corpse Revivers No. 1 and No. 2.
In Duffy we have Corpse Revivers 1-3, with a slight variation in No. 2 which we’ll cover in the next entry.
In European cocktail collections you will find another cocktail called the Corpse Reviver No. 2 (or sometimes No. 3). This drink is credited to Frank Meier of the Ritz, Paris and is identical to Hemingway’s “Death in the Afternoon”. A shot of Absinthe topped up with champagne. I’ve tried that cocktail, and it definitely is a way to build up a head of steam. Not sure about it as a brunch cocktail, unless you do plan to die in the afternoon.
The Corpse Reviver No. 1 is a perfectly fine and enjoyable cocktail. I did find it significantly improved with the addition of a drop or two of Angostura Bitters.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.