A decadent, comforting after-dinner sipper from Detroit’s The Grey Ghost with notes of honey, coffee, brûléed banana, baking spices, and nuts 🍌☕️🥜 The blended scotch base has notes of honey and subtle peat smoke that work nicely with the bittersweetness and baking spice notes in the Sicilian Amaro and the nutty notes in the amontillado sherry. The banana liqueur adds decadent Bananas Foster notes and the bitters add notes of dark chocolate and nuts. The cinnamon-laced whipped cream topper lends richness and additional complementary baking spice notes. Pairs beautifully with a coconut macaroon (skull form for Halloween) 1 oz Blended Scotch (Compass Box Great King St Glasgow blend has a nice subtle peat note that is great here) .75 oz Banana Liqueur (Giffard or Tempus Fugit) .5 oz Averna (Sicilian Amaro with mild bittersweetness and orange peel/baking spice notes) .25 oz Amontillado Sherry (Bodegas Yuste, Lustau, Hidalgo, etc; Amontillado is drier than the more-dessert oriented sherries but with more nutty flavor than Manzanilla) 2 dashes Pecan or Walnut Bitters (El Guapo, Miracle Mile, etc) 2 dashes Chocolate or Chocolate Mole Bitters (Bittermens, Scrappy’s, etc) Stir with ice and strain into a chilled coupe. Top with a few dollops of cinnamon-demerara whipped cream (whip heavy cream until forming soft peaks and add 1/4 volume of cinnamon/brown sugar syrup before whipping to firmer peaks)