Photographed in an UB Retro Coupe Gold 7.75oz
1 oz | Straight rye whiskey (100 proof /50% alc./vol.) |
2⁄3 oz | Bourbon whiskey |
1 oz | Lemon juice (freshly squeezed) |
1⁄3 oz | Monin Grenadine Syrup |
1⁄4 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
1⁄6 oz | La Fée Parisienne absinthe |
2 dash | Peychaud's or other Creole-style bitters |
1 dash | Angostura Aromatic Bitters |
2 fresh | Mint leaves |
Why have a Millionaire when you can stretch to a Billionaire? A suitably luxuriant whiskey sour with absinthe, aromatic bitters and mint.
Adapted from a recipe created circa 2011 by Dushan Zarić and Jason Kosmas at Employees Only in Manhattan, New York City, USA. The original was quite different and was based on Wild Turkey Rare Breed Bourbon without the rye and (in place of absinthe, bitters and mint) called for Employee Only's housemade 'Absinthe Bitters', a blend of absinthe, Green Chartreuse, Peychaud's bitters, Angostura bitters and Fee Brothers Mint bitters.
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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Also found it a bit sweet and would omit the sugar syrup the next time. Did find the mint and absinthe helped cut some of the sugar. We tend to like our cocktail a bit on the dry side, so it may be perfect if you prefer a cocktail which is sweeter.