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For those in search of a beverage that transcends the ordinary, the Necromancer is an elegant choice, weaving together the mystique of a bygone era with a contemporary twist. This cocktail seamlessly blends the essence of absinthe, the delicate embrace of elderflower liqueur, the zesty caress of lemon juice, and the subtle allure of Lillet Blanc.

Boozy Refreshing Absinthe Necromancer Cocktail with Lemon and Gin

The result is a refreshing concoction with complex and floral flavors. The absinthe adds a mystical touch, a whisper of spice that elevates the Necromancer. If you like floral, aromatic cocktails, this one is worth a try.


The Necromancer Cocktail is a modern twist on the classic Corpse Reviver No. 2. The Corpse Reviver is a family of cocktails that were popular during the Prohibition era. The name “Corpse Reviver” comes from the idea that the cocktail could bring a dead person back to life.

The Corpse Reviver No. 2 is the most famous of the Corpse Reviver cocktails. It was first mentioned in Harry Craddock’s “The Savoy Cocktail Book” in 1930. The recipe includes gin, Cointreau, Lillet Blanc, and lemon juice.

The Necromancer Cocktail was created by Mayur Subbarao, a New York-based bartender. The cocktail swaps the ratios of gin and absinthe in favor of more anise-flavored spirit. The recipe also calls for Tenneyson absinthe, which is known for its high thujone content. Thujone is a chemical compound found in wormwood, which is a key ingredient in absinthe. It was once believed to be a hallucinogenic, but this has since been debunked.

How to Make It

Boozy Refreshing Absinthe Necromancer Cocktail with Lemon and Gin


Yield: 1
Prep Time: 3 minutes
Total Time: 3 minutes
See also  Gin & Tonic


  • ¾ oz absinthe
  • ¾ oz elderflower liqueur
  • ¾ oz Lillet Blanc
  • 1 dash London dry gin
  • ¾ oz freshly squeezed lemon juice
  • Lemon twist, for garnish


  1. Fill a cocktail shaker with ice.
  2. Add the absinthe, elderflower liqueur, Lillet Blanc, London dry gin, and freshly squeezed lemon juice to the shaker.
  3. Shake the mixture vigorously until it is well-chilled.
  4. Using a Hawthorne strainer, strain the mixture into a chilled coupe glass.
  5. Garnish the cocktail with a twist of lemon.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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