Name: Psycho Killer Cocktail
Total time: 3 min
Cuisine: Cocktail
Ingredients: 60 ml Irish whiskey; 22.5 ml Red bitter liqueur; 15 ml Banana liqueur; 15 ml White crème de cacao; 2 dash Absinthe

Psycho Killer Cocktail
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Serve in a Nick & Nora glass

Ingredients:
2 oz	Irish whiskey
³⁄₄ oz	Strucchi Red Bitter (Campari-style liqueur) infused with cacao nibs
¹⁄₂ oz	Giffard Banane du Brésil liqueur
¹⁄₂ oz	White crème de cacao liqueur
2 dash	La Fée Parisienne absinthe

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Nick & Nora glass.
STIR all ingredients with ice.
STRAIN into chilled glass.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

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

(To make cocoa nib-infused liqueur, add 2 tablespoons of cocoa nibs to one 70cl or 75cl bottle. Leave to infuse for one hour and then strain to remove cocoa nibs. Pour back into bottle and mark bottle accordingly.

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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.

More cocktails by Jillian Vose

Alcohol content:

2.1 standard drinks
26.14% alc./vol. (26.14° proof)
29.6 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 5 comments for Psycho Killer Cocktail.
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Simon Sedgley

26th April at 12:49

It's a lovely cocktail but makes for a very full Nick and Nora glass. Next time we might do it in a Rocks Glass with a block of ice.

Robert Holen

1st November 2024 at 14:19

Wow a cocoa nib infusion really does wonders for Campari!

Little off topic, but is Banane du Brésil the default banana liqueur for all cocktails on Difford's?
It is by all means the best banana liqueur I know of, but at the same time it has a flavour profile that differs vastly from all the others.

It would of course elevate a lot of cocktails because of this, but wouldn't it at the same time risk being a mismatch for others?

Avery Garnett

5th October 2023 at 19:35

Didn't have cacao nib infused Campari to hand, but it's one of my favourite infusions. Replaced with a few dashes of spiced chocolate bitters - delicious. Going to do the infusion and try again and see how much better it gets.

Avery Garnett

5th October 2023 at 19:36

It's everything you want from a boulevardier - or rather, a left hand - but with the surprise of banana.

Anonymous

7th October 2020 at 21:17

Thanks, great cocktail!
I also tried a version with the obvious name Psicó asesino where Ancho Reyes substitutes Crème de cacao. Here, I also added chocolate bitters because I find that the cocoa aspect is quintessential. Not saying it is fa-fa-fa-fa-fa, fa, better, but very good...!

Jorge Guerrero

26th March 2020 at 03:12

recently, I made a DIY dark creme de cacao with cacao nibs. and added 7.5ml and 15ml of campari. I liked it

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