Whisler’s
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“The Midnight Oil brings to life in cocktail form one of my all-time favorite snack combos: a morning coffee and a slice or two of banana bread,” says bartender Brett Esler of Whisler’s in Austin. “With an aged rum base, a touch of the Domaine de Canton ginger liqueur for a little depth and some vanilla extract to round it out, you have yourself a slightly caffeinated, fall-driven sipper.”
Combine all of the ingredients in a shaker with ice and shake.
Strain into a coupe, and garnish with a skewered bruleed banana slice.
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