Corpse Carré

1 1⁄2 oz Cognac

3⁄4 oz Apple brandy

3⁄4 oz Sweet vermouth

1⁄4 oz Bénédictine

2 ds Peychaud's Bitters

1 twst Lemon peel (as garnish)

Instructions

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.

Notes

Elegant fruity accented with herbal, and spice.

History

While at Nahita in Boston, I discussed how the Corpse Reviver #1 from the Savoy was a bit of a dud and lost out to the CR#2. A previous conversation was how the Saratoga Cocktail got new life with Peychaud's and Benedictine in the Vieux Carré. So I mashed up the CR#1 with those two herbal elements to make the CR#1 less flat.

Cocktail summary

Created by

Frederic Yarm, Nahita, Boston, MA.

Year

2018

Is the

author's original creation

Reference

https://cocktailvirgin.blogspot.com/2018/12/corpse-carre.html

Curator

Not yet rated

Average

4.5 stars

(23 ratings)

Cocktail Book

From other users

Smooth and sophisticated. Kind of interesting unexpected nuttiness on the finish. Didn't entirely solve the flatness problem for me though.

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Corpse Reviver #1 — Brandy, Apple brandy, Sweet vermouth
Town Crier — Calvados, Añejo rum, Sweet vermouth, Bénédictine, Peychaud's Bitters, Lemon peel
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Comments

Another superb creation by the House of Yarm! Although, were I feeling brave, I might suggest Vieux Corpse as a more ... interesting name.

This is a very nice cocktail. I am considering some curation to better match the original with a designation of Calvados rather than a non-regional apple brandy. (I am fond of both Busnell Calvados and Lairds Apple Brandy, but they impart somewhat different character to cocktails--a good Calvados has more of a more smooth cognac/apple character, while a poor Calvados is somewhat harsh and curb-stomped by Lairds in my experience.) Similarly, I am considering a note for Cocchi di Torino vermouth as recommended here, since it is the original link. Cocchi is somewhat distinctive (but not quite unique) in its raisin/cacao profile.

I will hold off to consider what others have tried and found appealing for this popular cocktail, and to hear Frederic Yarm's input since he originally posted this, his own creation, in the current more generic form. (I stuck to his original site recipe as best my liquor stock would allow.)

Being overly specific deters folks from trying it, and specific brands won't change the overall direction, concept, and balance. I would probably make this drink right now with Laird's (there was a time when it was hard to get in liquor stores, so I used Calvados a lot more). And most places and home bars generally only have one sweet vermouth. I don't recall what my work bar had at the time for apple brandy, and that could've affected what I reached for when I got home.