About
This cocktail was created by Jillian Vose (@jillianvose) at The Dead Rabbit (@thedeadrabbitny) in New York City in 2014. I found the recipe through a few creators in Instagram. It began as Vose’s Irish whiskey variation on a Boulevardier, with the original calling for Redbreast 12. Cacao nib-infused Campari turns the familiar bitter orange profile toward dark chocolate, while banana and white crème de cacao give it the character of a boozy chocolate-banana nightcap. The absinthe stays mostly in the background, leaving a faint anise note on the finish.Cheers y’all!
Ingredients
- 2 oz · 60 mlIrish whiskey
- ¾ oz · 22.5 mlcacao nib-infused Campari
- ½ oz · 15 mlbanana liqueur
- ½ oz · 15 mlwhite crème de cacao
- 2 dashesabsinthe
Method
- 1
Add all ingredients to a mixing glass.
- 2
Add ice and stir until chilled.
- 3
Strain into a chilled Nick and Nora.
- 4
No garnish.
CACAO NIB-INFUSED CAMPARI
- 1 L Campari
- 3 tbsp. cacao nibs
- 1
Combine the Campari and cacao nibs in a sealed container.
- 2
Let infuse for 1 hour.
- 3
Strain out the cacao nibs and bottle.
anatomyofadrink.com/cocktails/psycho-killer