A rich, decadent Old Fashioned riff from Jesse Vida during his time at NYC’s Dead Rabbit that is a perfect after dinner sipper Though only present in small quantities, the banana flavor of the liqueur is boosted by the soft cereal grain and honey notes of Irish whiskey and the chocolate notes from the creme de cacao are joined by the baking spice, orange peel, and bittersweetness from the Amaro Montenegro. The madeira adds a bit of grape-forward sweetness with hints of nuts that helps integrate the flavors 1 oz Aged Irish Whiskey (Redbreast 12 yr, Knappogue 12, Powers John’s Lane, etc) 1 oz Amaro Montenegro (Italian Amaro with mild bitterness, notes of orange peel and baking spice) .5 oz Madeira (5 yr Malmsey or Bual, no need to go with anything too fancy) .25 oz Creme de Cacao (Tempus Fugit, Marie Brizard, etc) 1/2 tsp Banana Liqueur (Giffard or Tempus Fugit) 1 dash Absinthe 1 dash saline solution (basically a solution with 1 part dissolved kosher salt in 8 parts water; makes flavors pop) Stir with ice and strain into a chilled double rocks glass with a large ice cube. Garnish by expressing oils from orange twist over drink (your choice whether to discard the peel after or add to the drink)