Psycho Killer Cocktail
Ingredients
- 2 oz Bushmills Black Bush
- 3⁄4 oz Italian red bitter 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
Method
Glassware:
Serve in a Nick & Nora glass
Prepare:
- Select and pre-chill a NICK & NORA GLASS.
- No garnish to prepare.
Method:
- STIR all ingredients with ice.
- STRAIN into chilled glass.
Garnish:
- Serve naked, without garnish.
Nutrition:
One serving of Psycho Killer Cocktail contains 279 calories
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.
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.
