The Unsung Hero: Corpse Reviver No. 1 Recipe
From the moment of its naming, the Corpse Reviver No. 1 was overshadowed by its more celebrated sibling, Corpse Reviver No. 2, a fate sealed by their shared debut in Harry Craddock’s “The Savoy Cocktail Book” in 1930. While the latter enjoyed widespread acclaim and menu appearances for its bright and refreshing qualities, the former’s complex blend of Cognac, Calvados, and sweet vermouth remained largely unnoticed, appreciated only by a niche of connoisseurs. Unlike its “reviver” counterpart, known for its hangover-curing prowess, No. 1 might be better suited as a sophisticated nightcap, embodying the brooding profile of a Manhattan rather than a morning tonic. That said, Harry’s instructions are clear, this cocktail is meant to be drank before 11am, “or whenever steam is needed.”
Corpse Reviver No. 1 Recipe
Ingredients:
- 1 oz. brandy (if you want to keep the historical French connection, use cognac)
- 1 oz. applejack (similarly, for French ingredients use Calvados)
- 1 oz. sweet vermouth
Steps:
- Stir with ice and strain into a cocktail glass.
The original recipe listed by Harry Craddock in his 1930 Savoy Cocktail Book is as follows:
- ¼ Italian Vermouth
- ¼ Apple Brandy or Calvados
- ½ Brandy
This spirit-heavy concoction, with its nuanced apple and herbal notes, aligns more closely with the esteemed ranks of American cocktail classics and the split-base Manhattan variations that dominated the Savoy’s American Bar. The era’s penchant for French spirits and the innovative mixology of the time provided a perfect backdrop for Corpse Reviver No. 1, making it exemplary of 1930’s London cocktail culture. Yet, despite its merits and the occasional nod from historians and mixologists—some of whom suggest a dash of bitters to elevate its appeal—Corpse Reviver No. 1 remains in the shadows, awaiting rediscovery and appreciation for its rich complexity and historical significance.
