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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.
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
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Add all ingredients into a mixing glass with ice and stir until well-chilled.
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Strain into a Nick & Nora glass.