This tropical beverage is a delicious blend of Teeling Small Batch Whiskey, banana syrup, demerara, lemon juice and creme de peche to make a fruity and fresh cocktail.
This recipe is created by Jillian Vose of The Dead Rabbit NYC.
- 2 oz Teeling Small Batch Whiskey
- .75 oz banana syrup (1:1)
- .25 oz Demerara syrup
- .5 oz pale cream sherry
- 2 dash Dale Degroff Pimento Bitters
- .75 oz lemon juice
- 1/2 teaspoon Merlet Creme de Peche
- 1 Method: Shaken
- 2 Glassware: Sour Glass
- 3 Garnish: Nutmeg