Big Dick’s Bananas

A bold and aromatic riff on the Manhattan, this cocktail blends banana whiskey, maraschino liqueur, Carpano Antica Formula, Fernet Branca, and banana cheong (a Korean-style banana preserve) for a layered sipping experience. The result is rich and fruity with herbal undertones, balanced bitterness and a silky texture—a playful twist with a sophisticated backbone. Glass: Chilled Nick & Nora or small coupe Ingredients: - 1.5 oz banana whiskey - 0.5 oz Carpano Antica Formula (or other sweet vermouth) - 0.25 oz Luxardo Maraschino Liqueur - 0.25 oz Fernet Branca - 1 tsp banana cheong (homemade or store-bought, see preparation below) - 2 dashes Angostura bitters Banana Cheong Preparation (make ahead): Slice 1 ripe banana, combine with an equal weight of white sugar in a clean jar. Stir and let macerate at room temperature for 24 hours, then refrigerate. Strain to use the syrup. Yield: about 4 oz. Method: 1. Add all ingredients to a mixing glass with plenty of ice. 2. Stir until thoroughly chilled and well diluted, about 20–25 seconds. 3. Double strain into a chilled Nick & Nora glass. 4. Garnish with a skewered maraschino cherry and, if desired, a thin banana coin. Serving Notes: Expect a balance of fruity banana, cherry-dry, and herbal minty notes on the nose, with rich, bittersweet complexity and a lingering finish. Serve as an after-dinner sipper or a showpiece cocktail for adventurous palates.