White cacao and banana liqueur balance the dry, bitter duo of cocoa nibs and Campari in this elegant Irish whiskey cocktail from The Dead Rabbit.
- 2 oz Redbreast 12-year-old Irish whiskey
- 3/4 oz Cocoa nib–infused Campari*
- 1/2 oz White Cacao Marie Brizard
- 1/2 oz Giffard Banane du Brésil
- 2 dashes Absinthe
Add all ingredients to a mixing glass with ice.
Stir, and strain into a Nick & Nora glass.