2 oz Bourbon
1 oz Aromatized wine, Lillet Blanc
1 twst Lemon peel (as garnish)
Instructions

Shake and Strain into a chilled cocktail glass and garnish

History

Gary Regan states "Adapted from a recipe by Ted Haigh, Dr. Cocktail, of Los Angeles."

Cocktail summary
Created by
Ted Haigh, Gary Regan
Year
2003
Is an
authentic recipe
Reference

Joy of Mixology, Gary Regan, p. 279

Curator
Not yet rated
Average
4 stars
(13 ratings)
YieldsDrink
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From other users
  • Used Cocchi Americano and homemade crème. Good but too sweet. — ★★★
  • Like banana bread. Sweet but for me not overwhelmingly so. — ★★★★★
  • sub bourbon for rye
  • As suggested, subbed in Rittenhouse and Cocchi Americano, and found the result sweet but refreshing. — ★★★★
  • Good but too sweet, try with rye or 1/2oz creme de banane — ★★★★
  • Made with Four Roses small batch, Giffard Banane du Brasil and BT creole. I would not make this with Bourbon - not enough contrast between the bourbon and the banana. Perhaps high-proof rye. Banana dominates, sweet. — ★★★
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Comments

Haigh does shake this, though conventional wisdom would have it stirred.


Balanced, but kInd of cloying. I would try again with high proof rye and cocchi or kina rather than lillet. Might actually still need a dash or rinse of absinthe so the anise doesn't get totally lost beneath the sweet banana-y flavors.