Corpse Reviver No. 1
The other Corpse Reviver
Cognac and calvados stirred with sweet vermouth — apple, oak, and bittersweet wine in a coupe. Listed in the Savoy under 'before 11 a.m. or whenever steam and energy are required.' Believe Craddock.
Ingredients
- 1 1/2 oz Cognac
- 3/4 oz Calvados
- 3/4 oz Sweet Vermouth
Method
Add cognac, calvados, and sweet vermouth to a mixing glass with ice. Stir until well chilled. Strain into a chilled coupe. No garnish, or a lemon twist if you must.
Documented in Harry Craddock's 1930 *The Savoy Cocktail Book* as cognac (2 parts), calvados (1 part), and Italian vermouth (1 part), or per Craddock's original notation: ½ brandy, ¼ apple brandy or calvados, ¼ Italian vermouth. Generally credited to Frank Meier (Ritz Bar, Paris, 1920s–30s), though Meier did not claim the creation in his 1936 manual. Per Difford's Guide #471; also documented in Frank Meier's *The Artistry of Mixing Drinks* (1936). BN uses Craddock's recipe and proportions.
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