breakfast of champions

1 1/2 oz Cutty Sark Prohibition Scotch
1 oz Fino Sherry (Tio Pepe)
1/2 oz Vanilla Syrup
1/4 oz Giffard Crème de Banane (Tempus Fugit)
2 dash Walnut Bitters (Strongwater Mountain Elixirs Walnut Bitters)

Stir with ice and strain into a Nick & Nora glass (coupe).Two Wednesdays ago, I decided to make the Breakfast of Champions that was a different Kurt Vonnegut (or breakfast cereal) tribute than the namesake created at Craigie on Main. This one was crafted at Analogue in Manhattan; I uncovered it in a set of online flashcards for their cocktails, and the drink was mentioned with ingredients in a Thirsty article for the bar's Fall 2016 menu. In the glass, the Breakfast of Champions welcomed the senses with a vanilla and smoke aroma. Next, caramel notes on the sip turned towards smoky Scotch, briny, banana, almond, and vanilla flavors on the swallow.