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The Corpse Reviver family of cocktails stands as a testament to the whimsical and often tongue-in-cheek nature of mixology. Crafted with an air of mystique and imbued with a potent blend of ingredients, these drinks have long been considered miraculous “cures” for the hangover-afflicted, possessing the supposed ability to revive even the dead. Among the various members of this macabre mixology lineage, Corpse Reviver No. 2 emerges as a standout classic. With its roots traced back to the illustrious “The Savoy Cocktail Book” of 1930, this cocktail has experienced periods of obscurity, only to be resurrected in the modern era, proving that some drinks are timeless in their appeal.
The Corpse Reviver No. 1, a predecessor to its more renowned sibling, found its first recorded recipe in “The Savoy Cocktail Book” an iconic compendium of cocktails published in 1930. The cocktail’s original purpose was to serve as a morning pick-me-up, a remedy for the lingering effects of a night of revelry. However, despite its initial popularity during the late 19th and early 20th centuries, the Corpse Reviver family, like many cocktails of their time, faced a decline during the era of Prohibition.
Prohibition, which lasted from 1920 to 1933 in the United States, severely hampered the flourishing cocktail culture. The illicit trade of alcohol and the general lack of access to quality spirits contributed to the demise of many classic cocktails, including the Corpse Revivers.
The resurgence of classic cocktails in recent years has brought about a renaissance for drinks like the Corpse Reviver No. 1&2, and Bartenders and cocktail enthusiasts, eager to explore the rich tapestry of mixology’s past, have rediscovered and revived these gems.
What sets Corpse Reviver No. 1 apart from the other revivers is its unique blend of ingredients. The cocktail combines 1/2 part Cognac, 1/4 part Calvados, and 1/4 part sweet vermouth.
The choice of Cognac, a high-quality French brandy, forms the backbone of the cocktail, providing a rich and robust base. The intricate layers of flavors in the Cognac, with notes of fruit, oak, and spice, contribute to the complexity of the drink. This carefully selected spirit adds depth and sophistication to the drink, elevating it beyond the ordinary.
Calvados, an apple brandy from the Normandy region of France, introduces a crisp and fruity dimension to the cocktail. The apple notes interplay with the warmth of the Cognac, creating a balance that enhances the overall drinking experience. The inclusion of Calvados adds a touch of brightness and a subtle hint of orchard freshness to the experience.
Completing the trio is sweet vermouth, a fortified wine infused with botanicals. The sweet vermouth brings a nuanced sweetness to the cocktail, softening the edges of the spirits and weaving them together into a cohesive blend. The herbal and aromatic qualities of the vermouth contribute to the drink’s complexity, leaving a lingering and satisfying finish.
The combination of these three spirits creates a drink that is simultaneously bold and nuanced, with layers of flavor that unfold with each sip.
45 ml Cognac
22.5 ml Calvados
22.5 ml sweet vermouth
Ice
Garnish: orange twist
Add the Cognac, Calvados, and sweet vermouth into a mixing glass.
Add ice and stir for 15 seconds, until chilled.
Strain into a martini or coupe glass.
Garnish with an orange twist.
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