The Savoy corpse reviver is a hair of the dog cocktail made famous by Harry Craddock in The Savoy Cocktail Book published in 1930. Need a quick pick me up? Follow these simple instructions to learn how to make a savoy corpse reviver cocktail.
Introduction
A corpse reviver cocktail is meant to be consumed the morning after a night of drinking, as a hangover cure.http://thespiritworld.net/2006/09/11/corpse_reviver/ The mixture was first documented by Harry Craddock in The Savoy Cocktail Book, published in 1930. Craddock was the bartender at the American Bar in the Savoy Hotel in London. This variation on the original recipe was created by Savoy Hotel bartender Joe Gilmore in 1954http://en.wikipedia.org/wiki/Joe_Gilmore, and has become the accepted recipe. One of the ingredients in The Savoy corpse reviver cocktail is Fernet Branca, which is an Italian herbal liqueur commonly consumed as an after dinner digestif.
The perfect Savoy Corpse Reviver Cocktail
Here is what your classic Savoy Corpse Reviver cocktail should look like when served in a cocktail glass. As prescribed by Harry Craddock the master mixologist “to be taken before 11 a.m., or whenever steam and energy are needed.”http://www.chow.com/recipes/10276
Step 1: What You Need to Make a Savoy Corpse Reviver Cocktail
Step 2: Making the Savoy Corpse Reviver Cocktail
- Combine the ingredients with ice in a cocktail shaker
- Shake well
- Strain into a chilled martini glass
- Enjoy
Variations on the Savoy Corpse Reviver Cocktail
The original Savoy corpse reviver versions from the 1930 book have fallen out of favor.
- The Savoy Corpse Reviver #1 from The Savoy Cocktail Book:http://www.fsmomaha.com/spirits/2008/9/deconstructing-a-classic-corpse-reviver
- 1 1/2 oz cognac or brandy
- 3/4 oz calvados or apple jack
- 3/4oz italian vermouth
- The Savoy Corpse Reviver #2 from The Savoy Cocktail Book:
- 3/4 oz gin
- 3/4 oz lemon juice
- 3/4 oz Cointreau
- 3/4 oz Lillet Blanc
- Dash Absinthe (Pernod, Herbsaint or another pastis to substitute)
Both of these alternative are made and served as the standard version. Garnishing with a maraschino with the stem removed is optional. Corpse Reviver #2 should be made by measuring carefully to ensure that its unique flavor profile comes through.
