Corpse Reviver no. 1
The Poisoned Martini’s Friday Cocktail feature revives with the Corpse Reviver no. 1.
There were several corpse reviver recipes that sprang up in the late 19th century through the early 20th century prior to Prohibition. Only four have survived to modern times, with the most popular version being the Corpse Reviver no. 2. This one is appears to be the next most common version, and it’s quite a bit different in flavor.
The biggest challenge with this pick-me-up drink is the call for Calvados. An apple brandy, Calvados is distilled from cider in the Normandy region of France. It’s not typically something one has on hand, but it tends to be widely available compared to some digestifs. Applejack or hard cider are considered a reasonable substitute (according to some recipes). Otherwise…
What you’ll need: Cognac, Calvados, and Sweet Vermouth
In a shaker over cracked ice, pour in one ounce each of cognac, calvados, and sweet vermouth. Stir and then strain into your cocktail glass of choice. It’s best to use a martini or coupe glass. Optionally, garnish with a lemon (or orange) peel.
How I like it: I have seen recipes that vary the proportions, but equal parts works best. And it’s simpler to make, unless you’re using a substitute for the Calvados. For a bit softer flavor, consider an apricot brandy. It’ll make a drink a tad bit sweeter as well.
Reviving spirits only goes so far, drink responsibly!
