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Corpse Reviver No. 1

The Corpse Reviver No. 1 is a bold concoction, a testament to the heritage of classic cocktails. Its roots trace back to the 19th century, rumored to possess mystical hangover-curing powers—though its true magic lies in its vibrant flavors.

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bartender with glass and lemon peel preparing corpse reviver no. 1 cocktail at bar

This famous cocktail is made with cognac, Calvados (apple brandy), and sweet vermouth. Each sip offers intense flavors, making it an ideal companion for a crisp, chilly evening or a satisfying nightcap.

While it might linger in the shadows of its more celebrated sibling, Corpse Reviver No. 2, this drink stands tall in its own right. It’s a spirit-forward marvel, inviting those who revel in the allure of classic mixology to indulge in its nuanced depth and character. 


The Corpse Reviver No. 1 is a classic cocktail that has been around for over a century. It was first mentioned in “The Gentleman’s Table Guide” by E. Ricket and C. Thomas, published in 1871. However, the first widely popularized recipe for the Corpse Reviver No. 1 is listed in “The Savoy Cocktail Book” by Harry Craddock, which was published in 1930.

According to Craddock’s notes, the Corpse Reviver No. 1 is a cognac-based cocktail that calls for two parts cognac, one part Calvados or apple brandy, and one part Italian vermouth. He also notes that the drink is to be taken before 11AM, or whenever steam or energy is needed.

Over the years, the Corpse Reviver No. 1 has been overshadowed by its more famous sibling, the Corpse Reviver No. 2. However, the Corpse Reviver No. 1 has recently seen a resurgence in popularity.

See also  Scotch Negroni

How to Make It

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bartender with glass and lemon peel preparing corpse reviver no. 1 cocktail at bar

Corpse Reviver No. 1

5 from 1 vote
Course: Brandy
Cuisine: American
Keyword: Corpse Reviver No. 1
Servings: 1
Author: Paul Kushner


  • 1 ½ oz brandy or cognac
  • ¾ oz apple brandy
  • ¾ oz sweet vermouth
  • Ice
  • Green olive or lemon peel for garnish
  • Optional: orange bitters absinthe, or orange liqueur


  • Fill a mixing glass with ice.
  • Add brandy or cognac, apple brandy, and sweet vermouth to the mixing glass.
  • Stir the ingredients until well-chilled.
  • Strain the mixture into a chilled cocktail glass.
  • Garnish with a green olive or a twist of lemon peel.
  • Optionally, consider adding a splash of orange bitters, absinthe, or orange liqueur for an extra kick.
Tried this recipe?Leave a comment and let us know how it was!


If you’re looking to mix things up with your Corpse Reviver No. 1, there are a few variations worth trying out. Here are some of the most popular ones:

Corpse Reviver No. 2

This is the more well-known version of the Corpse Reviver cocktail family. It’s made with gin, lemon juice, Cointreau, Lillet Blanc, and a dash of absinthe. Some people prefer the No. 2 over the No. 1, as it’s a bit lighter and more refreshing.

Corpse Reviver No. 3

This is a lesser-known variation that calls for equal parts apple brandy, Swedish Punsch, and lemon juice. It’s a bit more complex than the other two versions, but still worth trying if you’re a fan of the Corpse Reviver family.

See also  Brandy Alexander

Corpse Reviver No. 4

This variation is a bit more obscure, but still worth trying if you’re a fan of the Corpse Reviver cocktails. It’s made with applejack, sweet vermouth, orange liqueur, and lemon juice.

Corpse Reviver No. 5

This variation is a modern twist on the classic Corpse Reviver, and is made with gin, green Chartreuse, Cointreau, and lime juice.

Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.
5 from 1 vote (1 rating without comment)

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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