Corpse Reviver No. 1

Corpse Reviver No 1.jpg
lairdsbrandyanddolin.jpg
mixingglass.jpg
twocorpserevivers
 

Happy Solstice!

The time for overindulgence has arrived. For me it started on Thursday with a pie bake-off at work, where we sampled thirteen pies. We had mock apple, lemon meringue, Jefferson Davis, pear custard, chess, Shaker lemon, apple, sweet potato, and choco-nut (to name a few). Even with the tiniest bites of each, I was so full. A few of us tore ourselves from our stupor and headed to happy hour to catch up with a former co-worker.

After eating all of that pie, we needed something to revive us. The mediocre rye old-fashioned I ordered did not do the trick. I love going out for cocktails, especially in Portland, but this was not worth the $9 price tag. C'est la vie.

My usual post indulgence solution is a glass of vermouth or amaro, and that is what I did when I came home. I enjoyed some Cardamaro on the rocks.

Yesterday I remembered that a Corpse Reviver can really get you back in the spirit. This Pre-Prohibition cocktail was most often sipped at breakfast as a hair of the dog, to revive the spirit. But they are also perfect after a rich meal for the same reason.

 

Let's revive:

This makes one cocktail.

2 ounces cognac or brandy, I used Korbel, don't laugh, it is actually quite good, and made in beautiful Sonoma County.

1 ounce Laird's applejack, apple brandy, or Calvados

1 ounce sweet vermouth, I used Dolin Rouge

Add all ingredients to a mixing glass or mason jar. Add ice and stir. Strain into a chilled cocktail glass or coupe.

 

Cheers!