Add the cognac, syrup and liqueur to an ice-filled mixing glass.
Stir and strain into a coupe.
Froth the half-and-half to semi-stiff peaks (as you would a latte), and add to the top of the drink.
Place a pulled sugar swizzle over the edges of the glass, making sure not to submerge.
*Banana cognac syrup: Chop 2 lbs bananas and add to 2 750 mL bottles of cognac, leaving room at the top so you can see when the bananas float. After 2 to 3 days, when all the bananas are floating, strain and replace with another 2 lbs chopped bananas. Repeat the process and strain well. Stir in 1 1/2 cups of brown sugar and 1 oz high-proof grain alcohol.