Lewis & Martin Cocktail

2 oz Bourbon
1 oz Lillet Blanc
34 oz Crème de Banane
2 ds Peychaud's Bitters
1 twst Lemon peel (as garnish)
Shake and Strain into a chilled cocktail glass and garnish
Gary Regan states "Adapted from a recipe by Ted Haigh, Dr. Cocktail, of Los Angeles."
From other users
  • 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 — ☆☆☆☆
  • sub bourbon for rye
  • 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. — ☆☆☆
  • Like banana bread. Sweet but for me not overwhelmingly so. — ☆☆☆☆☆
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KInd of cloying. I would try

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.