Corpse Reviver No. 1

By Steve Kilcullen Jump to Recipe

The historic Corpse Reviver No. 1 is a tipple that will help revive your sluggish senses.

Tonight’s beverage is often confused with, or overshadowed by, its “sequel”, the Corpse Reviver No. 2. The Corpse Reviver No. 1 began as a hangover remedy sometime in the mid-to-late 19th century. The first time the phrase “corpse reviver” was mentioned was in an 1861 issue of Punch magazine. In that instance, however, they were speaking about a kind of drink, and not a specific recipe.

The first time said recipe appeared in an official capacity, with a set of ingredients you’d need listed to make one, was in the 1871 Gentlemen’s Table Guide. As its popularity grew, other mentions of the drink began to appear in other publications. These early versions of the cocktail used brandy, maraschino liqueur and bitters.

It wasn’t until Harry Craddock’s addition of the recipe in his The Savoy Cocktail Book from 1930 did the Corpse Reviver No. 1 seem to settle on what is today considered the proper way to mix this concoction. With a balanced blend of cognac, Calvados and sweet vermouth, the No. 1 brings a rich and warm fruitiness, with some bitter and herbal notes on the finish.

Both suave and potent, this is one legendary original that is just as good as its flashier successor.

What is the best alcohol to use in a Corpse Reviver No. 1?

This is a robust sipper, due to the full-bodied and smooth ingredients we’ll be using to craft it. Choose a well-known cognac with a long and respectable reputation, like Courvoisier, Gautier or Rémy Martin. There are other fine brands out there, with many costing upwards of a few hundred dollars, so whichever one fits your budget and palate, that is the one you want. For the vermouth, don’t get the cheapest one on the shelf. I will usually opt for a bottle of Dolin.

What glassware and garnish are used?

Chill a cocktail coupe in your freezer for up to 30 minutes before serving. Once poured and ready, garnish your drink with an orange twist.

Is Calvados the same as brandy?

While Calvados is often called an apple brandy, it is not actually made from grapes. Produced exclusively in the Normandy region of France, this spirit is made by distilling apple cider into an eau-de-vie, which is then aged in oak barrels. The result is fruity, potent and complex.

Similar cocktails to the Corpse Reviver No. 1

Tonight’s tipple not only looks elegant and fantastic, but it tastes just as delicious. And if the crisp and sharp bite of the apple-forward Calvados and smooth fruitiness from the cognac have set your taste buds aflame for more of those flavors, allow Twist & Toast to make a few recommendations for this weekend.

• Cranberry Calvados Cocktail – Enjoy some tart and tangy relaxation next Christmas with this party-pleaser.
• Jack Rose – This deep red concoction features applejack as the base spirit.
• Hennessy Sidecar – This version of the classic is opulent, smooth and powerful.
• Stinger – Cognac and white crème de menthe produce quite the satisfying sting.