Though not as popular as the Corpse Reviver No 2 (see below), this smooth, brandy forward cocktail to wake the dead is worthy of attention. It was first listed in Harry Craddock’s Savoy Cocktail Handbook in the 1930’s. This cocktail according to Harry, is “to be taken before 11 a.m., or whenever steam and energy are needed.” I made two versions with 2 types of sweet vermouth, Punt e Mes and Dolin rouge. The one with Punt e Mes had a deeper, darker color, richer mouth feel, and added a pleasant bitter taste which complemented the drink well. The Dolin rouge has a slightly restrained sweetness and “thinner” texture, but allowed the brandies to shine though while adding a kiss of spice. My husband and I appreciated the differences that both offered, but preferred the deeper, richer, and nicely bitter flavor of the Corpse Reviver made with Punt e Mes. Happy Halloween!
slightly adapted from: Kindred Cocktails
makes: 1 cocktail
1 1/2 ounces brandy
3/4 ounce apple brandy (I like St. George apple brandy)
3/4 ounce sweet vermouth, Punt e Mes or Dolin rouge
Stir ingredients in a mixing glass with ice until properly diluted (taste as you go) and strain into a coupe.
Corpse Reviver No 1 with Punt e Mes and Dolin rouge