Name: Hell Diver
Total time: 3 min
Cuisine: Cocktail
Ingredients: 60 ml Gin; 22.5 ml Red quinquina e.g. Dubonnet, Byrrh; 7.5 ml White crème de cacao; 2 dash Absinthe

Ingredients

2 fl oz

Hayman's London Dry Gin (from freezer)

³⁄₄ fl oz

Dubonnet, Byrrh etc. rouge light quinquina

¹⁄₄ fl oz

Giffard White Crème de Cacao Liqueur

2 dash

La Fée Parisienne absinthe

How to make

Glassware

Prepare

Select and pre-chill a COUPE GLASS.

Prepare garnish of orange zest twist.

Method

STIR all ingredients with ice.

STRAIN into chilled glass.

Garnish

EXPRESS orange zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Alcohol content:

1.8 standard drinks
27% alc./vol. (53.99° proof)
24.5 grams of pure alcohol

Gallery

Comments & Discussion

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Jeffrey Moore 11w

Tempted to try it with Bonal, and/or even Chinato

Mike Gibb Premium Member 17w

With orange bitters instead of absinthe, and Giffard's white creme de cacao: Very nice, warm, rich. The ratio of cacao to Dubonnet was spot on. I'd take this over a [Dubonnet Cocktail No.1] any day (sorry your majesty!)

Andy Parnell-Hopkinson 17w

I found the cacao overwhelming. Tried orange bitters, then aperol to tame the sweetness. Ashamed to say this one went down the drain :-(

John CARR Premium Member 30w

This didn’t quite make it for me, although maybe just wasnt in the mood. Used Dubonnet and would be keen to try with Byrrh. There did seem to be a slight clash of the absinthe and cacao for my palate. Twentieth Century still my go to for cocktail using the brilliant De Kuyper white cacao. Did improve as warmed. Bumped the cacao to 10.