banana clipper

1 1/2 oz Barbancourt 8 Year Rum
1/2 oz Plantation Pineapple Rum
2/3 oz Cynar
1/4 oz Giffard Crème de Banane (Tempus Fugit)
1 dash Bittermens Mole Bitters (2 dash Angostura Cocoa)

Stir with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist.Two Tuesdays ago, I searched through the Kindred Cocktails database to find the evening's nightcap. There, I spied the Banana Clipper that was a different recipe from the one published in the Hawthorne bar bible; instead, it was created by New York City bartender Rafa Garcia Febles in 2015. In the glass, the Banana Clipper delivered a lemon and caramel scented package to the nose. Next, caramel and tropical notes on the sip anchored into rum, pineapple, herbal, and banana flavors on the swallow. Overall, this fell a touch on the sweeter side of things for me, and it could have been partially due to my utilizing a different brand of crème de banane.