[bird of passage]

1 1/2 oz Angostura White Rum
1/2 oz Benedictine
1/2 oz Giffard Crème de Banane
1/2 oz Lime Juice
1 dash Peychaud's Bitters

Shake with ice and strain into a cocktail coupe.Two Mondays ago, we made a pilgrimage down to the South end to have dinner and a drink with bartender Sahil Mehta at Estragon; it was my first trip back since January 2020. Sahil offered up his drink notebook, and I uncovered one of his previous drinks of the day that appeared like a Voyager with banana liqueur instead of falernum. For a name, I dubbed this one Bird of Passage which is a synonym for a voyager. Once prepared, the libation offered up banana and caramel aromas. Next, lime and caramel on the sip sailed into rum and herbal flavors on the swallow with a banana finish. Overall, the balance was a touch sweet for me, so perhaps upping the lime to 3/4 oz, dropping the banana liqueur to 1/4 oz, and/or serving the drink on crushed ice could help. Moreover, the richness of an aged rum instead of a white one might work well here as it did in the Voyager, but overall the flavors came together in a rather agreeable way.