Sixty Six Cocktail recipe
Rating
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Sixty Six sits firmly in the bitter, spirit-forward aperitivo family, echoing the Negroni’s equal-parts template while nudging it into more aromatic, wine-led territory. With gin, Campari, and red vermouth as its backbone, it reads like a modern riff designed for drinkers who enjoy classic Italian bitterness but want extra depth and dryness. There isn’t a widely agreed, famous origin story attached to this name, so you’ll find its appeal is less about legend and more about how confidently it balances fortified wines with bold botanicals.
Expect the gin’s juniper and herbal lift to cut through Campari’s assertive bitterness, while red vermouth brings a rounded, spiced sweetness that keeps the edges smooth. Dry sherry adds a crisp, nutty dryness that pulls the drink away from syrupy territory and makes the finish feel more layered and wine-like. A dash of lemon juice brightens the whole structure, sharpening the aromatics and tightening the transition from sweet to bitter.
Serve it when you want a slow, contemplative sipper—ideal before dinner, alongside salty snacks, or whenever you’re in the mood for something bracing and grown-up. If you like Negronis, Americanos, or other bitter aperitifs, this is an easy step deeper. It also suits anyone who enjoys fortified-wine complexity and a clean, dry finish in a rocks-glass pour.
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Lowball / rocks glass
Ingredients
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Cocktail Colin says:
Gin and Campari lead with bracing juniper and bitter orange, while red vermouth adds dark herbal sweetness and dry sherry brings nutty, saline lift; a dash of lemon juice sharpens the edges and keeps the sip taut. The equal parts balance works because sherry’s dryness reins in vermouth’s richness as Campari’s bitterness frames the gin, ideal for aperitivo lovers who want a winey, aromatic, spirit-forward rocks pour.
Method
How to make a Sixty Six
- Gin 30ml, Campari 30ml, Red vermouth 30ml, Sherry (dry) 30ml, Lemon juice Dash
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- Add all ingredients to a cocktail shaker with ice
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- Shake well for 10-15 seconds
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- Strain into lowball glass with ice and add a few drops of lemon juice before serving
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FAQ's
What can I use if I don't have Campari for the Sixty Six cocktail?
If you're out of Campari, you can substitute it with another bitter aperitif like Aperol for a slightly sweeter, less bitter flavor. Gran Classico or Select Aperitivo are also viable alternatives, though keep in mind each substitute will slightly alter the flavor profile of the Sixty Six cocktail.
Is it necessary to shake the Sixty Six cocktail, or can it be stirred?
While the Sixty Six cocktail specifies that it should be shaken, you can also stir this cocktail if you prefer a clearer, more textured drink. Shaking incorporates more air and water, making the drink colder and slightly diluting the potent flavors, whereas stirring gently chills and dilutes the drink with more control, retaining a strong flavor profile.
How does the alcohol content of the Sixty Six cocktail compare to a standard cocktail?
The Sixty Six cocktail has an alcohol content of 25.5%, which is notably higher than the average cocktail alcohol content of around 10-20%. This makes it a stronger choice, perfect for those who prefer a tipple with a bit more kick.
Can I make the Sixty Six cocktail sweeter if I find it too bitter?
Absolutely, if the Sixty Six cocktail's bitterness is not to your taste, consider adding a small amount of simple syrup or agave nectar to add sweetness. Adjusting the lemon juice amount slightly or adding a dash of orange liqueur are also ways to balance the bitterness with some sweetness.
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