Brandy
Corpse Reviver No. 1
A bright, apple‑forward palate opens the drink, followed by the mellow caramel of Cognac and a soft herbal edge from sweet vermouth. Equal parts Calvados, sweet vermouth, and Cognac create a balanced, medium‑body cocktail that feels both crisp and rounded. The lemon peel adds a fleeting citrus spark, while the stirring method keeps the texture silky, not overly diluted. This mix is straightforward to assemble with common bar tools and readily available ingredients for home.
Ingredients
- Calvados 1 oz
- Vermouth (Sweet) 1 oz
- Brandy (Cognac) 1 oz
- Glass:
- Coupe
- Garnish:
- Lemon Peel
Instructions
- 1
Stir with ice
- 2
Strain into coupe
History
The Corpse Reviver No. 1 first appeared in early 20th‑century cocktail literature, listed in the 1930 edition of Harry Craddock’s *Savoy Cocktail Book*. It was created as a morning‑type restorative, part of a trio of “revivers” intended to lift a hangover.
Tasting Notes
Apple and pear notes from the Calvados dominate, softened by the sweet vermouth’s herbal richness. The Cognac contributes a velvety warmth, while the lemon peel lifts the finish with bright acidity.
Serve chilled as an aperitif before dinner, when you want a refined, lightly acidic start.
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