Really a fine and well proportioned cocktail. Hard to go wrong with Averna and Heering when used judiciously. The sherry provides complexity and the subtle creme de banana just nudges it a little.

Dry sherry? Like a fino/manzanilla or like oloroso/amontillado/palo cortado?

Edit: I saw on Reddit that it's amontillado, but that recipe also has Angostura Bitters not mentioned here.

Edited to add the forgotten bitters, thanks. I used amontillado (now specified in the recipe); trying something lighter than that would be worth the experiment I think, though I don’t have a true fino on hand at the moment.

I wondered about the bitters in the image, and almost asked, but I had already made it (and with Manzanilla sherry since it just said dry at the time.) Guess I'll have to try it again. Edit: made per updated instructions, it is still quite good, but I honestly preferred the gentler touch of the lighter dry sherry, and the amount of Angostura kicks this into a higher intensity level.

Was hoping you'd check back in, @ShawnC, thanks. I'll pick up a bottle of Manzanilla and do some more tests; that may indeed prove to be the ingredient this drink wants, and the bit more tang it would offer might allow me to scale back the bitters (which were boosted in part to counterweight the sweetness of the liqueurs).

Okay, I quite like version two so I've changed the spec: manzanilla in place of amontillado, and halved the bitters. Now more grape than prune; lighter, but no less "full" and sophisticated tasting. Thanks for the input!