Serve in an Old-fashioned glass
12 fresh | Mint leaves |
2 oz | Bourbon whiskey |
1⁄4 oz | Giffard Menthe Pastille white crème de menthe |
1⁄4 oz | Bénédictine D.O.M. liqueur |
1⁄6 oz | Anisette liqueur |
1⁄6 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
3 dash | Angostura Aromatic Bitters |
3 dash | Peychaud's or other Creole-style bitters |
1⁄4 oz | Chilled water omit if using wet ice |
Garnish: Mint sprig & absinthe mist from atomiser
SHAKE all ingredients and fine strain into an empty chilled glass.
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 Originally made with homemade anis syrup and without crème de menthe.
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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