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Psycho Killer

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psycho killer cocktail
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The Dead Rabbit

White cacao and banana liqueur balance the dry, bitter duo of cocoa nibs and Campari in this elegant Irish whiskey cocktail by bartending pro Jillian Vose of The Dead Rabbit.

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Ingredients

  • 2 ounces Redbreast 12-year-old Irish whiskey
  • 3/4 ounce cocoa nib–infused Campari*
  • 1/2 ounce Marie Brizard white creme de cacao
  • 1/2 ounce Giffard Banane du Brésil
  • 2 dashes absinthe

Steps

  1. Add all ingredients into a mixing glass with ice and stir until well-chilled.

  2. Strain into a Nick & Nora glass.

*Cocoa nib–infused Campari: Add 3 tablespoons cocoa nibs to 1 liter Campari and let infuse for one hour. Strain out solids and discard.