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: 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 Take
“Campari meets whiskey in a 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.