Anis-thetic
| 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/mineral water (omit if using wet ice) |
Garnish: Mint sprig & absinthe mist from atomiser
How to make
Glassware
Serve in an Old-fashioned glass
Method:
SHAKE all ingredients and fine strain into an empty chilled glass.
Health & Nutrition
Alcohol content:
- 1.9 standard drinks
- 26.38% alc./vol. (52.75° proof)
- 26.7 grams of pure alcohol
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 Originally made with homemade anis syrup and without crème de menthe.
Review
As the name suggests, this bourbon-based drink is fresh breath-tastic.
Makes a minimum of 6 cocktails.
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