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. 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.
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 Originally made with homemade anis syrup and without crème de menthe.
Alcohol content:
- 1.6 standard drinks
- 24.03% alc./vol. (48.06° proof)
- 22.7 grams of pure alcohol
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