How to Make the Inside Job

How to Cocktail: Inside Job

Nobody will suspect a thing if you just sit quietly and enjoy this sophisticated bourbon cocktail. Watch top San Francisco bartender Dominic Venegas mix up this delicious concoction in our video.


  • 2 oz Larceny Bourbon
  • .25 oz Luxardo Maraschino Liqueur
  • .5 oz Simple syrup (one part sugar, one part water)
  • 1 dash Angostura Bitters
  • 1 dash Absinthe
  • Garnish: Cherry and orange slice or twist
  • Glass: Old Fashioned


Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into an Old Fashioned glass filled with fresh ice. Garnish with a cherry and an orange slice or twist.



  • ramintastanulionytegmailcom141 posted 8 months ago

    Thanks! this is great!

  • lusciousnectar.6fbeda9 posted 1 year ago

    So this is exactly like the Improved Whiskey Cocktail.

  • alonmankerhotmailcom675369903 posted 1 year ago

    zhuatclfk.67fb1: You are correct, the bottle of Pernod shown in the video is the Pastis. Pernod DO make an Absinthe though, so I'm sure this was a case of the video director not being specific enough by telling someone to "grab me that bottle that says Pernod off the second shelf"...
    I was also just about to comment that the Absinthe here is used merely as a rinse and discarded - as in a Sazerac - to add an anise nose to the drink, so Pastis would do the job just as well. Then I watched the video again and noticed he left it in! So you do make a very interesting point... this will change the flavour AND marginally increase the alcohol content of the drink.
    Either way, I just made it at home with Pernod Pastis (saving my "real" Czech Absinthe for a special occasion) and it tasted delicious. Salut!

  • jeimuzufernandis.eafa posted 2 years ago

    Try dark proper organic muscavado sugar for a more pronounced sweetness. It gives a sweetly yet haunting taste which elevates the drink as your party wears on during either day or night on any occasion. Only thing is, it may make your drink slightly darker. If that's not what you want then, a change is in order. Cheers folks!

  • zhuatclfk.67fb1 posted 2 years ago

    Not to pick nits, but of course, I'm about to proceed to do just that. :-) In the video Pernod is used, which is not Absinth, but Pastis. Not that I would complain mind you, both seem like they would be compelling in this cocktail, but an Absinth would add a little more bitterness, which I would prefer, being a big fan of a well-made Negroni or Boulevardier.

  • jmvrankin posted 2 years ago

    The color comes from the demerara sugar, which is naturally darker than more refined sugars.

  • kmdavis.0e98fba posted 2 years ago

    I notice your simple syrup is quite dark. So does that mean for this recipe you heated and caramelized the syrup or is all the color just from the demerara sugar?

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