Claudia Forcic from a fb site.

I saw this recipe, and as some of you might have recognised by now, I like to play around making stuff. This required me to eat some bananas. Not a hard task for me anyway, I love bananas and eat them just about every day.
Then I used the peel, as Claudia directed in her recipe.

Recipe
45ml Banana Peel Bourbon
22.5ml Campari
15ml Banana Oleo
45ml Pineapple Juice
15ml Lime Juice

Directions
(Bourbon is Buffalo Trace infused with banana peels – the oleo is peels with brown sugar 1:1, left in the fridge for 48 hours, strained and diluted with a little splash of hot water) except I used Bulleit, as that’s what I had that was easily replaceable in my bar. I didn’t want to use something that was either harder to find here, expensive as all snit, nor something we had acquired on out trip through Tennessee last year, from Cellar Doors.

And Oh Wow! What a delightful beverage.