Banana Sazerac
Introduction:
After playing with several different recipes, I’ve finally found a banana sazerac I desperately enjoy. Similar to the one from Aviary, but using whiskey instead of rum. I really enjoy the light banana flavor tied with the kick of the Ancho, with a light nose of anise from the absinthe. A variety of flavors on this one brings together one fine balanced drink.
Ingredients:
- ¾ oz. rye
- ¾ oz. cognac
- ¼ oz. crème de banana
- ⅛ oz. Ancho Reyes Chili Liqueur
- ⅛ oz. scotch
- 5+ drops aztec chocolate bitters
- Absinthe rinsed glass
- Lite orange peel
Preparation:
For all my sazeracs, I like to use a healthy amount of Absinthe in the glass, fill with ice and let sit while you make the drink. While glass chills, mix the rest of the ingredients well with ice, pour into absinthe rinsed glass after dumping the ice.
Notes:
Wife really enjoys this drink as well. Sazeracs, and this one particularly, are some of my favorites and are always a crowd pleaser. Original Aviary recipe calls for Laphroaig as the scotch, and will update whenever I have some whiskey from Islay on my shelf.