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.

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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.

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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.

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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."

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Recipe

This cocktail recipe was adapted from Liquor.com, an online beverage publication.