Monday, January 13, 2020


5/10 Canadian Club Whisky (1 1/2 oz Alberta Premium Canadian Rye)
2/10 Drambuie (1/2 oz)
2/10 Bols Crème de Banane (1/2 oz Giffard)
1/10 Lemon Juice (1/2 oz)

Shake with ice and strain into a cocktail glass.
After working my third shift out of six in a row for New Year's week two Mondays ago, I was much in the need of a drink. Therefore, I turned to the 1937 Café Royal Cocktail Book and spotted the Regency created by UK Bartenders Guild member W.H. Taylor. While the crème de banane craze of recent seems to be unique at first, it was present in the cocktail literature in British drink books during the '30s. We purchased our first bottle of Giffard's Banane du Bresil back in 2010 to make the Metropine from the same book, and we have found many uses over the past decade including my creation of the Banana Dance in 2012. Once prepared, the Regency welcomed the nose with honey, banana, and light whiskey aromas. Next, lemon and honey notes on the sip switched places with whisky and banana flavors on the swallow.

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