A delightful after-dinner sipper originally from 1937’s Cafe Royal Cocktail Book reimagined for modern day drinking by Chicago’s ace bartender Caitlin Laman The addition of the nutty Oloroso sherry with the dialed down banana liqueur provides delightful flavors and aromas of a nice banana walnut pastry while the cognac provides some oomph while mellowing out the other two ingredients. Simple, yet delicious 1 oz Cognac (VSOP from your favorite producer is the best option, I’m a big Dudognon fan) .75 oz Oloroso Sherry (less sweet than PX or cream sherry, but more nutty flavor and slightly less dry than Amontillado) .25 oz Banana Liqueur (Giffard or Tempus Fugit) Stir with ice and strain into a chilled coupe. Garnish with the expressed oils of an orange twist (up to you whether to add to drink or discard)