A Corpse Reviver #1 is normally a blend of cognac, applejack, sweet vermouth and Angostura bitters. But you know how we do, so I tweeked the recipe a little. Instead of cognac we used a fun easy drinking Armagnac from Domaine de Pellehaut. For the Applejack (apple brandy, Laird's if you can find it, is the best) but I decided to use Lemorton Calvados Domfrontais. Domfrontais is a region in Calvados where they actually grow more pear than apple so this brandy is 60% ish pear. Usually Calvados is apple. I used Carpano Antica sweet vermouth and instead of Angostura bitters, Dr. Adam Elmegirab's Aphrodite bitters.
Here's the recipe that worked the best. I backed off on the sweet vermouth a little since the Carpano Antica is so rich.
1.5 oz Pellehaut Armagnac
1/2 oz Lemorton Calvados Domfrontais
3/4 oz Carpano Antica sweet vermouth
2 dashes Dr. Adam Elmegirab Aphrodite bitters
stir don't shake
strain in a coupe or whatever glass you want