Anis-thetic
Ingredients
- 12 fresh Mint leaves
- 2 oz Bulleit Bourbon
- 1⁄4 oz Giffard Menthe Pastille white crème de menthe
- 1⁄4 oz Bénédictine D.O.M. liqueur
- 1⁄6 oz Anisette liqueur
- 1⁄6 oz Sugar syrup 'rich'
- 3 dash Angostura Aromatic Bitters
- 3 dash Peychaud's Aromatic Bitters
- 1⁄4 oz Chilled water omit if using wet ice
Method
Glassware:
Serve in an Old-fashioned glass
Method:
SHAKE all ingredients and fine strain into an empty chilled glass.
History:
Adapted from a drink created in 2009 by Danny Murphy at the Met Bar, London, England. Originally made with homemade anis syrup and without crème de menthe.
Review:
As the name suggests, this bourbon-based drink is fresh breath-tastic.
