banana manhattan

1 1/2 oz Aged Rum (Coruba)
1/2 oz Punt e Mes
1/2 oz Banana Liqueur (Giffard Banane du Brasil)
2 dash Angostura Bitters

Stir with ice and strain into a cocktail glass.
For a nightcap after my adventures two Mondays ago, I turned to Tiki Drinks: Tropical Cocktails for the Modern Bar and found the Banana Manhattan. Its overall structure reminded me of the Coney Island with aged rum and banana liqueur in the place of rye and crème de cacao but with Punt e Mes and bitters in place to maintain some dignity. With the nasturium garnish, the Banana Manhattan gave forth floral notes that helped to accent the dark caramel aromas from the rum. Dark fruity grape from the Punt e Mes and rum on the sip led into funky rums and Punt e Mes' bitter complexity on the swallow. Finally, the drink ended with banana and spice on the finish.