1 ½ oz. Elijah Craig bourbon
1 oz. Paul Masson brandy
1 oz. Giffard banana liqueur
3 Dashes Xocolatl Mole bitters
Combine all ingredients, smoke with rosemary and serve with a large ice cube.
Enrique Cervantes from Drink Bar in the Mess Hall Market in Tustin, CA, created this recipe.
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