Big Dick's Banana Whiskey

A bold, aromatic riff on the Manhattan, where ripe banana plays off herbal and nutty undertones. Banana whiskey’s plush sweetness finds balance with banana cheong’s deep fruit, Luxardo’s marasca cherry, Fernet’s bracing herbal bite, and Carpano Antica’s spiced richness. Served in a chilled coupe with an aromatic garnish, this is a spirit-forward sipper with layers of tropical, bitter and savory complexity. Ingredients: - 1.5 oz banana whiskey - 0.5 oz banana cheong (instructions below) - 0.5 oz Carpano Antica Formula (or other sweet vermouth) - 0.25 oz Luxardo Maraschino liqueur - 0.25 oz Fernet Branca - 2 dashes Angostura bitters Instructions: 1. Add all ingredients to a mixing glass with ice. 2. Stir until well chilled, about 20 seconds. 3. Strain into a chilled coupe glass. Garnish: Express the oil from a grapefruit peel over the drink and discard the peel. Skewer a small piece of dried banana and a maraschino cherry on a cocktail pick and lay across the rim. Banana Cheong (Makes enough for several drinks) - 1 ripe banana, sliced - 100g (about 1/2 cup) granulated sugar In a clean jar, layer banana slices and sugar. Let sit at room temperature for 24 hours, stirring once or twice, until syrupy. Strain out solids before use. Store syrup in the refrigerator for up to 2 weeks. Serve in: Coupe glass Final profile: Rich banana and cherry on the nose, plush body, long finish with a bitter, herbal snap. Perfect for those who like their banana cocktails grown-up and complex.