I added a bit more banana liqueur and omitted the sugar syrup. Delicious!

Really liked this variation. Felt the sugar syrup was not needed as I found the cocktail to be sweet enough. I ways spray my absinthe into the glass, so I probably used a bit more as I love absinthe. The angostura bitters were correct for this over the usual Peychaud bitters as the banana flavour needed a stronger and spicier bitter. Served this a bit untraditional as I put it into a small brandy snifter to concentrate the vapors as they come off the cocktail. Strong and powerful. Perfect.

Like all things you make with what you have to hand.
Sazarac Rye, Cognac, Murmichan Scottish Absinthe and Peychards Bitters (seriously why Angostura ?).
Stirred down to freezing and garnished with Hotel Starlino Cherries.
Served with a large ice cube to keep the chill factor.
This is a superb end of night sip

Tried this last night but deviated from the recipe in 2 ways: a) I only have 90 proof Bulleit rye and b) I slipped and ended up with 20ml of Tempus Fugit banane. It was still recognisable as a sazerac, but it was missing that silverey taste that makes the sazerac so good and was also perhaps a little viscous. I guess my point is that this recipe is maybe quite sensitive to the amount/variant of banana liqueur; perhaps I'd use a banana garnish to cue the idea of 'banana' instead of forcing it?

Basically a Banana Flavered Sazerac. The idea is genius. This is a brillant drink !!!

Made with Sazerac Rye and PM Spirits' L'Encantada Armagnac; Tattoo Series #2. Also used Tempus Fugit's Crème de Banane. Six pumps of an Absinthe atomizer, as well. Brilliant. Really solid, boozy cocktail.