Saturday, December 8, 2018


1 oz Pierre Ferrand 1840 Cognac (Courvoisier VS)
1 oz Old Overholt Rye
1/2 oz Giffard Banane du Bresil
1/2 tsp Demerara Syrup

Stir with ice, strain into an old fashioned glass pre-rinsed with Pernod Absinthe, and garnish with lemon oil from a twist.

For a nightcap two Saturdays ago, I opened up the Cocktail Codex book and spotted the Bananarac on my list of drinks to make. This 2014 recipe from Natasha David reminded me of the pineapple rum Stigginserac I had last year, but here the tropical notes stemmed from crème de banana as the sweetener instead of from the spirit. All of the Sazerac components were there save for bitters (other than the absinthe), and the spirits were in the "New York Sazerac" style of equal parts cognac and rye whiskey. One recipe that I found online via did include a dash of aromatic bitters as well as Armagnac as the brandy.
The Bananarac donated lemon, banana, and anise notes to the nose in a tropical way. Next, malt and a vague fruit flavor on the sip transitioned to rye, Cognac, and banana on the swallow with a light anise finish.

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