meauxbar rye cocktail

1 oz Rye (Michter's)
1 oz Calvados (Boulard VSOP)
1/2 oz Lime Juice
1/4 oz Giffard Banane du Bresil
1/4 oz Allspice Dram (Hamilton's)
1 bsp Demerara Syrup
1 dash Angostura Bitters

Shake with ice and strain into a cocktail coupe.

Two Sundays ago, I delved into the recipes from the most recent issue of Imbibe Magazine. There, I spotted the Rye Cocktail from New Orlean's Meauxbar that was crafted by Gillian White who I met at Thirst-Boston a few years back when she worked down in Providence. When I checked the Meauxbar's menu, all the drinks were named by their base spirit similar to how Hungry Mother's last iteration of menus veered away from numbered drinks and were dubbed by descriptors such as Smoky. Here, the Rye Cocktail appeared to be a riff on the Lion's Tale with rye and apple brandy like the Lionheart instead of the Bourbon and with the classic's allspice dram split with banana liqueur.
The Rye Cocktail greeted the nose with an apple, allspice, and hint of banana bouquet. Next, malt, apple, and lime notes on the sip slid into whiskey, apple, and allspice flavors on the swallow with a banana finish. Overall, it was a bit more fruity and tropical and a touch less spiced riff of the 1937 Lion's Tail.