Big Dick’s Banana Flip

A lush, spirit-forward flip that spotlights rich banana and whiskey, rounded by butterscotch and real ripe fruit. Lush texture from egg white and banana cheong*; subtle vanilla warmth. Zero citrus or dairy—velvety, aromatic and decadent, built for slow sipping. Serve in: Chilled coupe Ingredients: - 1.5 oz banana whiskey (or whiskey + banana liqueur, see note) - 0.75 oz butterscotch liqueur (Buttershots) - 0.5 oz banana cheong* (see recipe below) - 1/8 tsp vanilla extract (about 4 drops) - 1 egg white (fresh, or 1 oz pasteurized) - 2 dashes aromatic bitters (Angostura or similar, optional for extra depth) - Garnish: banana chip on rim or grated nutmeg Preparation: 1. Add all ingredients (except garnish) to a shaker. Dry shake (no ice) hard for 10 seconds to emulsify the egg white. 2. Add ice, shake vigorously for 20 seconds. 3. Double strain into a well-chilled coupe glass. 4. Garnish with a banana chip or a pinch of freshly grated nutmeg. *Banana cheong: - 1 ripe banana, thinly sliced - 1 cup sugar Layer banana slices and sugar in a clean jar. Mash gently to combine. Seal and let sit at room temperature for 24-48 hours, shaking gently once or twice. Strain syrup (yield: approx 8 oz). Refrigerate up to 2 weeks. Note: If you do not have banana whiskey, use 1 oz bourbon plus 0.5 oz banana liqueur. This drink is velvety and gently sweet, with true banana depth and creamy body—no cream required. The garnish adds a whiff of aromatics on the nose, and a bit of visual flair.