Psycho Killer Cocktail

Psycho Killer Cocktail image

Serve in

a Nick & Nora glass...
2 fl oz Irish whiskey
¾ fl oz *Special ingredient #1 (see below)
½ fl oz Giffard Banane du Brésil crème de banane liqueur
½ fl oz Creme de cacao liqueur (white)
2 dash La Fée Parisienne Absinthe Superieure
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How to make:

STIR all ingredients with ice and strain into chilled glass.

Special ingredient: Cocoa nib-infused Campari
Add 2 tablespoons of cocoa nibs to one 70cl or 75cl bottle Campari. Let infuse for one hour and then strain to remove cocoa nibs. Pour back into bottle and mark bottle accordingly.




This short bittersweet spirituous cocktail makes for a very tasty aperitif.


Created in 2014 by Jillian Vose for the 3rd volume of The Dead Rabbit menu, New York City, USA. Jillian used Redbreast 12 year old Irish whiskey.

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* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

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