A tropical variation on a Boulevardier from NYC’s Dead Rabbit with intriguing notes of banana and cocoa 🍌🍫 The bittersweet, juicy notes of the Campari (or other aperitivo of choice) helps balance the richness of the roasted banana and cocoa notes in the liqueur. The cereal grain and honey notes of the aged Irish Whiskey provides a nice base for these flavors and the bit of absinthe brightens up the drink 2 oz Aged Irish Whiskey (Redbreast 12 yr, Knappogue Castle 12, Greenspot, etc) .75 oz Campari (feel free to sub other Campari-like Aperitivo in the bitter and red family, but may need to adjust proportion slightly depending on selection) .5 oz Banana Liqueur (Giffard or Tempus Fugit) .5 oz Creme de Cacao (Tempus Fugit, Giffard, Marie Brizard, etc) 2 dashes Absinthe (can sub Herbsaint) Stir with ice and strain into a chilled coupe. No garnish