The Corpse Reviver #666 cocktail is a creative spin on the classic Corpse Reviver No. 2, a drink made famous in Harry Craddock’s “The Savoy Cocktail Book.” I’ve always been a sucker for new takes on old-school cocktails, and honestly, this one’s both bold and a little mysterious.
The recipe blends fresh citrus and herbal notes, but there’s something a bit enigmatic about it too. If you’re itching to shake up your usual drink order, this one definitely stands out.
Corpse Reviver #666 Cocktail Recipe
When I make a Corpse Reviver #666, I like to keep things straightforward. Picking a good gin and chilling the glass really does make a difference.
Equipment
- Cocktail shaker: I always grab a sturdy shaker—it chills the drink and mixes everything up nicely.
- Strainer: Fine mesh works best, keeps out those annoying ice shards and pulp.
- Jigger or measuring cup: I measure every time, otherwise the flavors get out of whack.
- Chilled coupe glass: The classic coupe helps keep it cold. I just pop it in the freezer for a bit.
- Citrus juicer: A basic hand juicer is all I use to get the most juice.
- Bar spoon: Mostly for stirring, though the shaking does most of the work.
Ingredients
- 1 oz London dry gin (I’m partial to Tanqueray London Dry Gin, but honestly, any solid London dry will do)
- 1 oz Lillet Blanc: This French aperitif brings in floral and citrus flavors.
- 1 oz Cointreau: Adds that bright orange kick.
- 1 oz freshly squeezed lemon juice: Please, use fresh. Bottled lemon juice just doesn’t cut it.
- 1 dash absinthe: Go easy—just a dash, or you’ll regret it.
- Ice: Enough to fill up your shaker and chill things down.
For garnish, I’ll use a lemon peel or a wheel, depending on what’s handy.
Instructions
- Pour the gin, Lillet Blanc, Cointreau, lemon juice, and absinthe into your shaker.
- Add ice until the shaker feels good and heavy.
- Shake hard for about 15 seconds, or until your hands are freezing and the shaker’s frosty.
- Double strain into the chilled coupe glass to catch any pulp or stray ice.
- Garnish with a thin lemon peel, giving it a twist over the drink to release those oils.
Sometimes I’ll run the peel around the rim first—just a little extra aroma.
Notes
Tanqueray London Dry Gin is my go-to for this, but feel free to use another classic London dry. I always keep my Lillet Blanc chilled; it just tastes fresher that way.
Absinthe is strong stuff, so don’t overdo it. A single dash is plenty, trust me.
Fresh lemon juice is non-negotiable. Bottled juice just dulls everything.
Chilling the coupe glass helps keep the drink cold longer. If you’re into a bolder citrus flavor, add a touch more lemon juice. This cocktail is at its best right after you make it—don’t let it sit around.
Equipment
- Chilled coupe glass
- Bar spoon (optional)
- Knife for garnish
Ingredients
- 1 oz London dry gin e.g., Tanqueray
- 1 oz Lillet Blanc
- 1 oz Cointreau
- 1 oz fresh lemon juice
- 1 dash absinthe
- Ice for shaking
- Garnish: Lemon peel or lemon wheel
Instructions
- Add gin, Lillet Blanc, Cointreau, lemon juice, and absinthe to a cocktail shaker.
- Double strain into a chilled coupe glass.
- Garnish with a lemon peel—twist it over the drink to release oils, and optionally run it around the rim.
Tasting Notes
The first sip of the Corpse Reviver #666 always surprises me. It’s crisp and bright, with a gentle herbal note from the gin and a sweet edge from the liqueur.
It isn’t overpowering, but there’s enough alcohol to remind you it’s a proper cocktail. The citrus wakes up my palate, and there’s a little bitterness that keeps things interesting.
What jumps out at me:
- Fresh citrus
- Light herbal flavors
There’s a mild sweetness, never cloying, and just enough bitterness to balance things out.
Some folks claim Corpse Revivers are “hangover cures,” but honestly, I just think it’s a refreshing pick-me-up any time. The smooth finish keeps me coming back for another sip.
If you’re into tasting for subtleties, you might notice:
- Orange or lemon peel
- Anise or licorice from the absinthe
- Some soft floral hints
The aftertaste is clean—it doesn’t hang around. For me, it leaves a cool, crisp finish that kind of makes you want another round.
