Serve in a Nick & Nora glass
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 |
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.
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.
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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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?
Anonymous
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...!