cavendish corpse reviver

3/4 oz Bourbon (Evan Williams Bonded)
3/4 oz Cocchi Americano
3/4 oz Giffard Crème de Banane (Tempus Fugit)
3/4 oz Lemon Juice
2 dash Absinthe (12 drop St. George)

Shake with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist (include twist). Two Sundays prior, I grabbed my copy of The Madrusan Cocktail Companion book, and after having burned through my stash of limes, I sought out a lemon juice drink in the book's Daisy and Sidecar chapter. There, I was lured in by the Cavendish Corpse Reviver by the book's author, Michael Madrusan, at The Everleigh in 2023. The concept of a Bourbon-based Corpse Reviver #2 reminded me of how a bartender at Drink made me one in 2008 (I later heard it called the Kentucky Corpse Reviver), and how that drink did not seem out of place at the time knowing that Brian Miller had crafted the Bourbon-for-gin 20th Century Cocktail that he dubbed the 19th Century. Here, instead of orange liqueur or crème de cacao, the liqueur was banana, and Cavendish is the current banana varietal in markets after the Gros Michel banana got wiped out by a fungal disease that began in the 1950s. In the glass, the Cavendish Corpse Reviver unpealed a lemon, caramelized banana, and anise aroma. Next, lemon, melon, and caramel notes on the sip stepped aside for Bourbon, lemon pith, cooked banana, and anise flavors on the swallow.