Garnish:
Mint sprig & absinthe mist from atomiser
How to make:
SHAKE all ingredients and fine strain into an empty chilled glass.
| 12 fresh | Mint leaves |
| 2 fl oz | Bourbon whiskey |
| 1/4 fl oz | Giffard Menthe Pastille white crème de menthe |
| 1/4 fl oz | Bénédictine D.O.M. |
| 1/6 fl oz | Anisette liqueur |
| 1/6 fl oz | Giffard Sugar Cane Syrup |
| 3 dash | Angostura Aromatic Bitters |
| 3 dash | Peychaud's or other Creole-style bitters |
| 1/4 fl oz | Chilled water (omit if using wet ice) |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Review:
As the name suggests, this bourbon-based drink is fresh breath-tastic.
History:
Adapted from a drink created in 2009 by Danny Murphy at the Met Bar, London, England. Originally made with homemade anis syrup and without crème de menthe.
Join the Discussion
... comment(s) for Anis-thetic
You must log in to your account to make a comment.