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Cocktail History
The Psycho Killer is a modern cocktail that was created by Jillian Vose at The Dead Rabbit in New York City, New York. Considered a dessert drink, the recipe mixes several eclectic flavors, including Irish whiskey, cacao-infused Campari, white chocolate liqueur, banana, and absinthe, all of which end up being surprisingly palatable together.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Irish Whiskey: This is a type of whiskey made in Ireland made with unmalted or malted barley, cereal grains, spices, and water. I used Bushmills Original Irish Whiskey.
Cacao Nib-Infused Campari: This is a liqueur made in Italy with cacao nibs, gentian root, rhubarb, citrus, herbs, aromatic plants, fruit, and alcohol.
White Crème De Cacao: This is a liqueur made with white chocolate, vanilla, sugar, and alcohol. I used DeKuyper Crème De Cacao White.
Banana Liqueur: This is a liqueur made with bananas, vanilla extract, sugar, and alcohol. I used Drillaud Banana Liqueur because it has a tangy and bright flavor.
Absinthe: This is a spirit made with anise, wormwood, fennel, botanicals, and alcohol. I used Great Lakes Distillery Amerique 1912 Absinthe Verte.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Mixing Glass: This is used to hold the ingredients while they’re being stirred. I used the Viski 17 oz Cocktail Mixing Glass.
Bar Spoon: This is used to stir ingredients. I used the Barfly Stainless Steel Teardrop Bar Spoon.
Julep Strainer: This is used to strain out ice and solid ingredients after the cocktail is stirred. I used the A Bar Above Julep Strainer.
Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Vibrant red-orange color
• Aroma: Cocoa, banana, and citrus
• Taste: Campari sweetness mingled with a bit of chocolate and whiskey malt
• Finish: An explosion of banana, cocoa, and gentian root
Kendall’s Rating: ⭐⭐
Kendall’s Take: “I could not tell you what I expected the flavor of this drink to be after looking at its list of ingredients, and I found it to be a pretty odd mix of disparate notes. Campari, even with its infusion of chocolate, was still much too bitter for me, and I honestly didn’t care for the way it mixed with the whiskey. This will certainly take you on a tasting adventure because it’s so complex, but I can’t say I’d add the Psycho Killer to my rotation.”
Recipe
This cocktail recipe was adapted from Liquor.com, an online beverage publication.
Psycho Killer
The Psycho Killer is a modern cocktail that was created by Jillian Vose at The Dead Rabbit in New York City, New York. Considered a dessert drink, the recipe mixes eclectic flavors, including Irish whiskey, cacao-infused Campari, white chocolate liqueur, banana, and absinthe, all of which end up being surprisingly palatable together.
Ingredients
Method
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Add whiskey, Campari, white crème de cacao, banana liqueur, absinthe, and cubed ice to a mixing glass.
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Stir for 30-45 seconds.
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Strain into a cocktail glass.
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More Halloween Cocktails
If you like this cocktail recipe, here are a few others I’ve tried that you may enjoy:
Vampire’s Kiss: A lemon vodka cocktail made with raspberry liqueur, cranberry liqueur, lemon juice, grenadine, cherry, clove, and cinnamon bitters, and red food coloring
Empress Corpse Reviver No. 2: A gin cocktail made with triple sec, Lillet Blanc, lemon juice, absinthe, and an orange twist
Poison Apple: A rye whiskey cocktail made with cinnamon syrup, cranberry juice, apple cider, lemon juice, and apple slices
Witch’s Brew Lemonade: A gin cocktail made with lemonade, blue curaçao, lemon juice, and a rosemary sprig
