Psycho Killer

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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 spirit made in Ireland with malted or unmalted barley and yeast, which are distilled and then aged in wooden barrels to develop a smooth, oaky flavor.

Cacao-Infused Campari: This is a liqueur made in Italy with a blend of gentian root, herbs, spices, and citrus, distilled alcohol, water, and sugar, which are blended and infused with cacao nibs to develop a bold, bitter orange flavor with chocolate notes.

White Crème De Cacao: This is a liqueur made with cacao, distilled alcohol, water, and sugar, which are blended and infused to develop a light, milk chocolate flavor.

Banana Liqueur: This is a liqueur made with bananas, distilled alcohol, water, and sugar, which are blended and infused to develop a sweet, fruity flavor.

Absinthe: This is a spirit made by distilling a neutral alcohol with wormwood, anise, fennel, and other botanicals to develop a strong, herbal flavor.

Brands I Used

• 🔗 Jameson Caskmates Stout Edition Irish Whiskey
• 🔗 Campari
• 🔗 Bols White Cacao Liqueur
• 🔗 Giffard Banane Du Brésil Liqueur
• 🔗 St. George Spirits Absinthe Verte

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Bar Mat: This is a rubber or silicone mat that’s placed on the bar surface and used for catching spills, providing grip for glasses and tools, and keeping the workspace clean and organized.

Jigger: This is a small double-sided tool with different volume measurements on each side that’s used for accurately portioning ingredients.

Mixing Glass: This is a sturdy glass vessel with a wide opening that’s used for stirring cocktails with ice before straining and serving.

Julep Strainer: This is a round metal strainer with a perforated bowl shape and handle that’s used for straining stirred cocktails from a mixing glass while holding back ice and solids.

Bar Spoon: This is a long-handled spoon with a twisted shaft that’s used for stirring cocktails, layering ingredients, and reaching the bottom of tall glasses and mixing vessels.

Nick & Nora Glass: This is a small, stemmed glass with a round or square delicately curved bowl that’s used for serving stirred, spirit-forward cocktails in smaller portions.

Tools I Used

• 🔗 A Bar Above 18×12 Premium Bar Mat
• 🔗 A Bar Above Stainless Steel Japanese Jigger
• 🔗 Viski 17 oz Cocktail Mixing Glass
• 🔗 A Bar Above Stainless Steel Julep Strainer
• 🔗 Barfly Stainless Steel Teardrop Bar Spoon
• 🔗 Amehla Honeycomb Nick & Nora Glass Set

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Vibrant red-orange color

• Aroma: Rich cocoa layered with ripe banana and bright citrus

• Taste: Bittersweet Campari takes the lead, complemented by smooth chocolate and the malty depth of whiskey

• Finish: Lingering banana, dark cocoa, and the pleasantly bitter, earthy character of gentian root

Kendall’s Take
“Campari meets whiskey in this bold, layered combination that’s not shy about its complexity. The chocolate infusion and hint of banana add a subtle sweetness that softens the bitter orange liqueur’s edges, letting each sip reveal new layers of flavor. The Psycho Killer is a daring cocktail that will take your palate on an adventure—a good option for more experienced imbibers who enjoy a seriously intricate Halloween drink with a touch of intrigue.”

Recipe

This cocktail recipe was found in the publication Liquor.com.