Bananarac

Written By Daniel Zajic

BANANARAC

  • 1 oz. / 30 ml. Cognac

  • 1 oz. / 30 ml. rye whiskey

  • ½ oz. / 15 ml. banana liqueur

  • ½ tsp. demerara syrup

  • 1 dash Angostura bitters

  • absinthe rinse

  • lemon peel oil

METHOD
add all ingredients to mixing glass / stir with ice until chilled / strain into an absinthe rinsed glass (no ice) / express lemon peel oil over the surface / garnish with lemon twist

ABOUT
This was created by Natasha David in 2014. David uses a split base in this Sazerac riff, which is exactly how I prefer my Sazeracs. The key to making this drink is to use a high quality banana liqueur (preferably Giffard Banane du Brésil). It adds a unique element without being overwhelming. Cheers y’all!

Daniel Zajic
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