Anis-thetic
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Old-fashioned glass
- Ice: No ice
- Garnish: Mint sprig & absinthe mist from atomiser
- ABV: 22%
Ingredients
- Mint leaves — 12 fresh
- Bourbon whiskey — 2 oz (60 ml)
- Giffard Menthe Pastille white crème de menthe — ¼ oz (7.5 ml)
- Bénédictine D.O.M — ¼ oz (7.5 ml)
- Anisette liqueur — ¼ oz (5 ml)
- Sugar syrup — ¼ oz (5 ml)
- Angostura Aromatic Bitters — 3 dash
- Peychaud's or other Creole-style bitters — 3 dash
- Chilled water (omit if using wet ice) — ¼ oz (7.5 ml)
How to make it
- Muddle mint leaves in a shaker.
- Add bourbon whiskey, Giffard Menthe Pastille, Bénédictine, anisette liqueur, sugar syrup, Angostura bitters, and Peychaud's bitters.
- Shake well with ice.
- Fine strain into an empty chilled old-fashioned glass.
A cocktail with mint and anise.
Updated
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