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 |
| 1/2 fl oz | Dutch White Crème de Cacao |
| 2 dash | La Fee Parisienne absinthe |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
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.
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