Behemoth
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Coupe glass
- Ice: Ice
- Garnish: Lemon zest twist and drops of walnut bitters on the foam
- ABV: 17%
Ingredients
- Bourbon whiskey — ¾ oz (25 ml)
- Martini Rosso sweet vermouth — ¾ oz (25 ml)
- Straight rye whiskey (100 proof / 50% alc./vol.) — ⅔ oz (20 ml)
- Dutch Cacao white crème de cacao — ⅔ oz (20 ml)
- Lemon juice (freshly squeezed) (optional) — ⅓ oz (10 ml)
- Maple syrup (optional) — ⅓ oz (10 ml)
- Pasteurised egg white — ½ oz (15 ml)
- Peychaud's or other Creole-style bitters — 2 dash
How to make it
- SHAKE all ingredients with ice.
- Strain back into shaker.
- DRY SHAKE (without ice) and fine strain into chilled glass.
A cocktail with bourbon and chocolate liqueur.
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