Corpse Reviver No. 1: A Complete History & Classic Recipe

Dark, rich, and quietly restorative, the Corpse Reviver No. 1 is the lesser-known but deeply soulful sibling of its citrusy counterpart, the Corpse Reviver No. 2.

Built on brandy, Calvados (apple brandy), and sweet vermouth, it’s a drink of deep mahogany tones and autumnal aromatics — elegant, serious, and perfectly suited to its name: a reviver of the weary, the hungover, and the world-weary alike.

If the No. 2 is sunlight and wit, the No. 1 is velvet and smoke — the original “resurrection cocktail” of the pre-Prohibition age.

I. Origins

The Corpse Reviver family of cocktails belongs to a fascinating tradition of so-called “hair of the dog” drinks — those early-morning elixirs meant to revive one’s spirit after a long night (or an even longer morning).

The term “corpse reviver” first appeared in the mid-19th century, used loosely for any strong, fortifying mixture. But the first true recipes emerged around the 1890s–1900s, as bartenders began codifying their most reliable hangover cures.

The Corpse Reviver No. 1 was first formally recorded by Harry Craddock in The Savoy Cocktail Book (1930). Craddock’s version combined equal parts Cognac, Calvados, and Italian vermouth — a robust, aromatic trio designed to restore body and soul.

Craddock’s own note beneath the recipe read simply:

“To be taken before 11 a.m., or whenever steam and energy are needed.”

It was a drink for the morning after — restorative, grounding, and quietly luxurious.

II. Historical Evolution

Late 1800s – The Original Revivers

Before numbered versions existed, the term “Corpse Reviver” referred to a category of bracing concoctions, often made with brandy, absinthe, or bitters. They were the 19th-century equivalent of modern hangover tonics — strong, herbal, and medicinal in intent.

1930s – The Savoy Era

Craddock’s Savoy Cocktail Book (1930) immortalized two versions — No. 1 and No. 2.

• The No. 1, brandy-based, was dark, warming, and restorative.

• The No. 2, gin-based with lemon and Cointreau, was bright and zesty — and eventually stole the spotlight.

The No. 1 remained beloved by brandy drinkers and old-world connoisseurs, but its heavier character made it less of a party favorite and more of a refined revivalist’s choice.

1940s–2000s – The Forgotten Brother

While the Corpse Reviver No. 2 found its way into every modern cocktail book, the No. 1 drifted into obscurity. Its ingredients — Cognac and Calvados — fell out of fashion in mid-century America, replaced by whiskey and vodka.

Only a handful of bartenders kept the No. 1 alive, often serving it as a seasonal or autumnal alternative to its gin-based sibling.

Today – Revival and Reappraisal

As brandy and apple spirits returned to prominence in the 21st-century craft cocktail movement, so too did the No. 1. Bartenders rediscovered its layered, luxurious complexity — calling it a “morning Manhattan” or a “brandy-laced embrace for the soul.”

Now, it’s recognized as the original Corpse Reviver — elegant, restorative, and deeply satisfying.

III. Ingredients & Technique

The Corpse Reviver No. 1 is built from three equal parts — each contributing a distinct note: depth from Cognac, brightness from Calvados, and structure from vermouth.

Core Components

• Cognac or Brandy: The foundation — smooth, rich, and warming.

• Calvados (Apple Brandy): Adds fruit and freshness.

• Sweet Vermouth: Provides herbal complexity and cohesion.

The Classic Ratio (Savoy Standard)

• 1 oz (30 ml) Cognac

• 1 oz (30 ml) Calvados

• 1 oz (30 ml) sweet vermouth

IV. Cultural Significance

The Corpse Reviver No. 1 represents the elegant side of excess — a drink that acknowledges indulgence without judgment.

It was the gentleman’s (and gentlewoman’s) version of hair-of-the-dog drinking: civilized, aromatic, and balanced, rather than crude or bracing.

In many ways, it’s the missing link between the brandy-heavy cocktails of the 19th century and the balanced, vermouth-driven drinks of the early 20th.

Culturally, it also reflects an era when cocktails were seen as both medicine and art — a time when a hangover could be cured with craftsmanship and class.

V. How to Make the Classic Version Today

Recipe — The Classic Corpse Reviver No. 1

Ingredients

• 1 oz (30 ml) Cognac (VSOP or better)

• 1 oz (30 ml) Calvados (or quality apple brandy)

• 1 oz (30 ml) sweet vermouth (e.g., Carpano Antica or Cocchi Vermouth di Torino)

Method

1. Add all ingredients to a mixing glass with ice.

2. Stir until well-chilled and silky (about 25–30 seconds).

3. Strain into a chilled coupe or Nick & Nora glass.

4. Garnish with a thin lemon twist or brandied cherry.

Specs

• Glass: Coupe or Nick & Nora

• Ice: Stirred, served up

• Garnish: Lemon twist or cherry

• Style: Spirit-forward brandy cocktail

Technique Notes

• Aged Cognac adds richness; Calvados adds lift — balance them carefully.

• Stir, don’t shake — clarity is part of the drink’s allure.

• Avoid overly sweet vermouth; the harmony relies on subtlety.

Variations & Lineage

• Apple Reviver: Use extra Calvados and a touch of orange bitters.

• Corpse Reviver No. 1½: Split vermouth with dry vermouth for a lighter body.

• Corpse Reviver No. 2 (Descendant): Gin, lemon, Cointreau, Lillet, absinthe — the brighter, modern sibling.

• Midnight Reviver: Replace Calvados with Armagnac for smoky depth.

Service & Pairing Tip

• Perfect as a brunch revivalist or a post-dinner restorative.

• Pairs beautifully with dark chocolate, roasted nuts, or apple tart.

VI. Modern Variations & Legacy

The Corpse Reviver No. 1 has returned as a cult favorite among bartenders — a drink admired for its structure and subtle power.

While its gin-based sibling may dominate menus, the No. 1 has earned respect for its quiet elegance — the kind of cocktail that feels timeless rather than trendy.

It’s a rare example of a “morning-after” drink that also doubles as a nightcap, proving that resurrection comes in many forms.

In the canon of classic cocktails, it represents the turning point from punch to poise — a drink that looks backward and forward at once.