1 oz Absinthe
1 1⁄2 oz Almond milk (coconut almond milk)
1⁄2 oz Ancho Reyes chile liqueur
1⁄2 oz Demerara syrup
2 ds Chocolate bitters, Miracle Mile
Instructions

Build in an absinthe glass, stir with pebble ice, top with more pebble ice, and garnish with cacao nibs and star anise.

Cocktail summary
Created by
Franky Marshall, Le Boudoir, Brooklyn, NY.
Year
2016
Is an
authentic recipe
Curator
Not yet rated
Average
5 stars
(3 ratings)
YieldsDrink
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From other users
  • So much going on. Subbed oat milk for almond+coconut and Coco Lopez for simple which provides about the right amount sweet + coconut. My fellow drinkers all felt the absithe was overpowering. — ★★★★★
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