Monday, March 2, 2020

psycho killer

2 oz Redbreast 12 Year Irish Whiskey (Teeling Small Batch)
3/4 oz Campari
1/2 oz Giffard Banane du Bresil
1/2 oz White Crème de Cacao (Bols)
2 dash Absinthe (1/16 oz Kübler)

Stir with ice and strain into a Nick & Nora glass (cocktail coupe).
Two Mondays ago, I was perusing my new purchase of The Dead Rabbit: Mixology & Mayhem book, and I spotted the Psycho Killer. The recipe was created by Jillian Vose as her Irish whiskey variation on a Boulevardier. Once prepared, the Psycho Killer attacked with a chocolate, anise, and orange aroma. Next, sweet banana on the sip leapt into Irish whiskey notes and banana melding into bitter orange on the swallow with a chocolate and anise finish. As the drink warmed up, the balance got a bit sweet for my palate, so perhaps serving it on the rocks to cut the sugar over time and to keep things cold might help.

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