Recipe by Jillian Vose, The Dead Rabbit, NYC
‘I can’t seem to face up to the facts
I’m tense and nervous and I can’t relax
I can’t sleep ’cause my bed’s on fire
Don’t touch me, I’m a real live wire’
We needed a little something that had some warmth in it, reminiscent of winter drinks.
Well, let’s start with the psycho weather gods we’ve got hanging around again. Someone poked them badly/the wrong way, whatever. We had a few good Spring days, sunny, balmy, everything Spring is supposed to be. Now we have had rain for about 24 hours. Which was introduced with a bit of a wild electrical storm. And I can say, electrical storms don’t really happen here much. Yes, I live in the Low Cloud Country, but wild electricity in the air isn’t usually a part of the landscape here.
So here’s to the psycho weather gods, let’s hope this puts them in more of a sunny mood.
I guess Spring is unpredictable weather, no matter where you live. I am a big fan of Autumn though, balmy days, brisk evenings.
Plagiarised blatantly from Liquor.com’s page is this :-
“Being from The Dead Rabbit, it’s no surprise that the drink starts with an Irish whiskey, especially one of such high quality as Redbreast 12-year-old. It’s a bit pricey for a spirit that goes into a mixed drink, but the strength and quality of Redbreast means that it will still shine through. You can, of course, mix it up and use something less expensive.”
However (I learnt to use this word often, when writing essays, back in the day when I was a uni student), I think anything that’s good enough to drink neat, only makes for a better mixed drink, in the end product. Not sure how many of you might agree, or disagree with me on this one. But to me, it’s like cooking with wine. If you don’t want to drink it, you shouldn’t be adding it to your pot either.
The Absinthe won’t overpower, it work more like a bitters. 2 dashes. I used my trusty cooking syringe to measure it, proper like. A dash is about a millilitre, Alexa told me. I believed her, she can relay that to whoever wants to listen in.
Then, it’s also like double dipping, with the chocolate. You have the infused Campari, then you throw in the Creme de Cacao, double whammy, right?
Now, coat that chocolate on a banana and voila!
There it is!
60ml Irish Whiskey – Redbreast 12YO
22.5ml cocoa nib-infused Campari
15ml Crème de Cacao White-de Kuyper here- recommended Marie Brizzard
15ml Giffard Banane du Brésil – I have that!
2 dashes Absinthe – I used my King of Absinthe at a hefty 92% ABV
Add the whiskey, cocoa nib–infused Campari, white creme de cacao, banana liqueur and absinthe into a mixing glass with ice and stir until well-chilled.
Decant into a suitable receptacle. A Tupperware tumbler would suffice, but may not look too flash, if you are going to photograph it.
None needed, it shines all on its own.
There’s no chili in the drink, it’s just the only block of chocolate I had, as a prop. And bananagrams was Rob’s idea.