Psycho Killer Cocktail

Difford's Guide
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Serve in a

Nick & Nora glass

Garnish:

None

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.

2 fl oz Irish whiskey
3/4 fl oz *Special ingredient #1 (see above)
1/2 fl oz Giffard Banane du Brésil liqueur
1/2 fl oz Dutch Cacao white crème de cacao
2 dash La Fée Parisienne absinthe
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Review:

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

History:

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.

Nutrition:

There are approximately 240 calories in one serving of Psycho Killer Cocktail.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
Difford's Guide
Easy Jigger
Easy Jigger
£8.62 £8.62 exc VAT

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