Big Dick’s Velvet Monkey

Description: A playful, indulgent sour that combines banana whiskey, Buttershots, and vanilla vodka with the richness of egg white, lifted by a touch of freshly pressed lemon juice and balanced with a dash of walnut bitters. The result is a rich, fluffy, nutty-banana cream pie in a glass—satisfyingly bold and smooth, with just enough structure to keep its sweetness in check. Ingredients (for one cocktail): - 1 oz banana whiskey - 0.75 oz Buttershots (butterscotch liqueur) - 0.5 oz vanilla vodka - 0.75 oz fresh lemon juice - 0.5 oz simple syrup (1:1 sugar to water) - 1 egg white - 2 dashes walnut bitters (or Angostura as a substitute) Glassware: Chilled coupe glass Preparation: 1. Add banana whiskey, Buttershots, vanilla vodka, lemon juice, simple syrup, egg white, and bitters to a shaker (do not add ice yet). 2. Dry shake vigorously (without ice) for about 20 seconds to emulsify the egg white. 3. Add ice and shake again until well-chilled (about 10–15 seconds). 4. Fine strain into a chilled coupe glass. 5. Garnish with a dusting of freshly grated nutmeg or a banana chip, if desired. Serving Size: Approximately 4.5–5 oz in coupe glass This drink is best enjoyed immediately, savoring the silky head and complex banana-nutty aroma.