Ethan Reynolds

Ethan Reynolds has no shortage of colorful attributes to describe the Banshee Queen. “The cocktail has an ephemeral silkiness, a wild yet subtle meaty richness, and a gentle herbaceous quality,” says Reynolds, Bartender at The Whistler, known for its innovative craft cocktails and live music.

Creating a lavish riff on the classic Vieux Carré, Reynolds swaps that cocktail’s split base (traditionally rye and Cognac) for rich Armagnac and grassy, oak-aged añejo tequila; replaces the Bénédictine with amaro Sfumato; and finishes the drink with mellow Punt e Mes vermouth. To make it even more special, the cocktail is batched and washed with thyme-infused duck fat, sourced from a cage-free duck because “the fat of a happy duck is simply more delicious,” says Reynolds. “Duck fat is a tricky ingredient to work with, as it has such an intense and specific flavor. It requires a cocktail that matches the fat’s own level of confidence.” Such bold complexities are rooted in the ethos of Gascon cuisine, cites Reynolds: “Harnessing wild, savage ingredients and aromas to create a rich, balanced flavor.” Indeed, he bestows one more Gallic superlative on the cocktail: “a decadent elixir fi t for Napoleon himself.”