this that & the other

1 oz Pierre Ferrand 1840 Cognac (Monnet VSOP)
1/2 oz Bols Genever (Bols Barrel-Aged)
1/2 Paranubes Rum (Uruapan Charanda Blanco)
1 oz Pasubio Vino Amaro
1/4 oz Giffard Banane (Tempus Fugit)
1/8 oz Demerara Syrup
1 dash Regan's Orange Bitters

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.Two Mondays ago, I ventured back to the online recipe flashcard set for the Patterson House in Nashville and came across the This That & the Other as a three-way split base bitter Manhattan of sorts. The name reminded me of the differently punctuated drink at the Independent back in 2011 by way of name only, and I was glad to find another use for my bottle of Pasubio. Once mixed, the This That & the Other opened up with lemon, malt, and blueberry aromas. Next, grape and dark fruit notes on the sip transfered to Cognac, malty Genever, and blueberry flavors on the swallow with a rum funk and banana finish.