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