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 | Benedictine D.O.M. |
| 1/6 fl oz | Anisette liqueur |
| 1/6 fl oz | Giffard Sugar Cane Syrup |
| 3 dash | Angostura or other aromatic bitters |
| 3 dash | Peychaud's or other Creole-style bitters |
| 1/4 fl oz | Chilled water (omit if using wet ice) |
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Our comment:
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 Originally made with homemade anis syrup and without crème de menthe.
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