2 oz. Jim Beam Rye whiskey
¾ oz. spiced plantain syrup (see recipe below)
¾ oz. lemon juice
1 egg white
4 drops Cherribiscus bitters, for garnish
 
For the Spiced Plantain Syrup:
2 cups simple syrup
2 sliced ripe plantains
2 cinnamon sticks
2 star anise
Simmer all the ingredients together for 10 to 15 minutes. 
 
Shake all the ingredients without ice, then shake them with ice and strain into a cocktail glass. Garnish the drink with the bitters.
 
This cocktail was created by Jacob Grier at Metrovino, a local ingredient-focused restaurant, in Portland, Oregon.