A classic Sazerac with heavy notes of banana, split between rye whiskey and armagnac.
- 1 barspoon Demerara Gum Syrup
- 1 oz rye whiskey
- 1 oz armagnac
½ oz Giffard Banane du Brasil
- 1 dash aromatic bitters
- rinse of absinthe
Add all ingredients except absinthe to a mixing glass with ice.
- Rinse a chilled rocks glass with absinthe and then toss.
Stir 20 seconds and strain into the absinthe rinsed rocks glass.
Caer Maiko Ferguson