This Corpse Reviver is very different from No. 2 (see related recipe). It is not a relative of the sidecar or daisy, and does not call for lemon juice or orange liqueur. Rather, this is a boozy drink calling for two brandies and sweet vermouth.
For the main brandy, use a either a VSOP cognac or the good-value German brandy Asbach Uralt. For the apple brandy, I recommend either Calvados or Laird's Bonded Straight Apple Brandy (100-proof).
To be perfectly honest, it's not clear what makes this a morning eye-opener. But if it was, I cannot imagine what the workday was like in, say, 1910.
- 1 1/2 ounces brandy, preferably Cognac
- 3/4 ounce apple brandy
- 3/4 ounce sweet vermouth
- Twist of lemon peel, for garnish
Fill a mixing glass halfway with ice. Add the brandy (Cognac), apple brandy and sweet vermouth. Stir vigorously, then strain into a chilled cocktail (martini) glass.
Garnish with a lemon twist.
Adapted from "The Savoy Cocktail Book," by Harry Craddock (Constable & Co., 1930).
Tested by Michael Taylor.
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