Serve in anOld-fashioned glass
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. liqueur|
|1/6 fl oz||Anisette liqueur|
|1/6 fl oz||Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)|
|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)|
Read about cocktail measures and measuring.
As the name suggests, this bourbon-based drink is fresh breath-tastic.
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 Originally made with homemade anis syrup and without crème de menthe.