For an Anais Nin-themed literary cocktail menu at the Cocktail Lab at Earl's in the Prudential Center in November 2017, I decided on making a banana syrup. Since banana worked rather well with Scotch in a drink I had been served, I took the drink in that direction. Moreover, since banana and caramel and winter spice from an amaro worked well in drinks in another drink, I supplemented the flavors here with Jagermeister and Angostura Bitters. For a name, I selected Anais' Artists and Models.
2 oz Blended Scotch
1/2 oz Banana Syrup (see below or sub 1/4 oz each Crème de Banane & simple syrup)
1/4 oz Jagermeister
1/2 oz Lemon Juice
1 dash Angostura Bitters
Shake with ice, strain into a rocks glass, fill with ice, and garnish with a lemon twist.
For the banana syrup: Add 6 oz sugar and 6 oz water to a pot, bring to a boil, and add 1 banana cut into 10 pieces. Simmer covered. After 5 minutes, cut each piece into half, and simmer covered 5 more minutes. Turn off heat, cut each piece in half, cover again, let cool, and strain. This is more of a flavored syrup than a sweetened purée.