Stir with ice and strain into a cocktail coupe rinsed with smoky Scotch.
I was inspired by the Krakatoa that I had at Drink as a patron back in 2008 and that I started making in the past few weeks on the other side of that same bar. To the house classic, I removed the Chartreuse on fire aspect and included the liqueur in the mix. Taking a page from Avery's Arrack-Ari, I added in a smoky Scotch rinse, and from the Banana Toronto, I dosed in some banana liqueur to mingle with the Fernet. For a name, I uncovered the Sacred Monkey Forest which is a park in Indonesia (where Batavia Arrack is made) where one can feed and interact with the monkeys at one's own risk (yes, they do and will bite).