Bananarac

Written By Jan Rishoi

Bananarac - A Death & Company @Deathandcompany creation from the Cocktail Codex and Natasha David @natashadavidxo . This take on the Sazerac Cocktail (a personal fave) includes a gift from a life-long friend @CrPomeroy Clarke Pomeroy . The Barber Lee Absinthe Blanc from Petaluma, California is a unique treat. This 65% ABV spirit bring both traditional AND an artisanal respect for the Absinthes of days gone by. Banane du Brésil, from Giffard is also a Unicorn of sorts. Previous Banana liqueurs have been pukey at best, but this one is balanced, not overly sweet, and elicits a clean banana flavor. I substituted The Real McCoy 12 Year Old Rum from Barbados to stand in for the Rye. It is aged in old Bourbon barrels and of all the rums I have had, it is the most reminiscent of a Bourbon or Rye.

It would not be a Sazerac without a Cognac, so the choice of the Pierre Ferrand 1er Cru De Cognac - Cognac Grande Champagne, was a no brainer. Finished off with Peychaud’s Bitters from New Orleans. The Sazerac has roots in France , yet it is a uniquely New Orleans creation. Created at the Bar at the Roosevelt Hotel. The Sazerac is a local New Orleans variation of a cognac or whiskey cocktail, named for the Sazerac de Forge et Fils brand of cognac brandy that served as its original main ingredient.

In a shaker glass of ice add:

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Jan Rishoi
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