2 oz Irish whiskey, Redbreast (12 Year)
3⁄4 oz Campari (Cacao nib infused)
2 ds Absinthe, Vieux Pontarlier Verte
Instructions

Stir all ingredients, strain into a chilled Nick & Nora glass. No garnish.

Notes

Cacao Nib Infused Campari: add 2 tbsp cacao nibs to a 750ml bottle of Campari, infuse for an hour, strain and rebottle.

Cocktail summary
Created by
Jillian Vose, Dead Rabbits, New York, NY
Year
2014
Is an
authentic recipe
Curator
Not yet rated
Average
5 stars
(1 rating)
YieldsDrink
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Comments
yarm commented on 5/01/2020:

The recipe in the The Dead Rabbit: Mixology & Mayhem book has just regular Campari. I made it since it was one of the few recipes in the book that didn't require an infusion or other difficult ingredient. I know with regular Campari, it was an unbalanced sugar bomb especially when it warmed up a bit. I had to force myself to finish it, but I could see it being a good pairing with dessert.