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
Absinthe, Ancho Reyes chile liqueur, Chocolate bitters, Almond milk, Demerara syrup
PT5M
PT0M
Cocktail
Cocktail
1
craft, alcoholic
4.66667
3