Corpse Reviver No. 1

Taste

Cognac first, an ounce and a half, then three-quarters each of apple brandy and sweet vermouth. The apple is a second brandy. No juice, no bitters, stirred. Two brandies and vermouth, orchard under grape. Coupe, cherry.

History

Harry Craddock prints Corpse Reviver No. 1 in The Savoy Cocktail Book in 1930: half brandy, a quarter apple brandy or Calvados, a quarter Italian vermouth, "to be taken before 11 a.m., or whenever steam and energy are needed." Difford's Guide notes that the drink is sometimes credited to Frank Meier at the Ritz Bar in Paris, although Meier makes no claim in his 1936 The Artistry of Mixing Drinks. The No. 2, gin, Lillet, orange liqueur, lemon, and absinthe, is a different cocktail and is not on this menu. This one leads with cognac. The menu pours an ounce and a half of cognac and three-quarters each of apple brandy and sweet vermouth.

• Difford's Guide, Corpse Reviver No.1 (Savoy recipe)

Same shape, other bottles

The Martini family, with the bottle that changed.

• Palace Hotelwith orange liqueur
• Dirty Martinigin and dry vermouth for cognac, apple brandy, and sweet vermouth
• Fanciullibourbon for cognac and apple brandy
• Vodka Martinivodka and dry vermouth for cognac, apple brandy, and sweet vermouth
• Yacht Clublight rum for cognac and apple brandy
• Bensonhurstrye and dry vermouth for cognac, apple brandy, and sweet vermouth