Corpse Reviver No. 1

• 1 1/2 oz. brandy
• 3/4 oz. Calvados
• 3/4 oz. sweet Italian vermouth

1. Chill a coupe glass.
2. Stir all ingredients with ice in a mixing glass.
3. Strain into coupe.

brandy, calvados, sweet italian

Taken from cooking.nytimes.com/recipes/1017737 (may not work)