Psycho Killer Cocktail

Difford's Guide
User Rating

Ingredients

Barware

Nick & Nora glass
Measuring jigger
Mixing glass
Bar spoon
Strainer

Flavour Profile

Gentle
Boozy
Sweet
Sour

Times, Seasons & Occasions

Bartender

Psycho Killer Cocktail image

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
34 fl oz *Special ingredient #1 (see below)
12 fl oz Giffard Banane du Brésil
12 fl oz Creme de cacao liqueur (white)
2 dash La Fee Parisienne absinthe
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Comment:

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

About:

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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