1. Add 1.5 oz of the fat-washed whiskey 0.75 oz acid-adjusted orange juice, 0.5 oz Averna, 1 oz banana oleo, 3 dashes of black walnut bitters, and 3 dashes of Angostura bitters to mixing glass.
2. Fill the mixing glass with ice and stir for about 20–30 seconds.
3. Strain the cocktail into a rocks glass over a large ice cube.
4. Garnish with orange peel.

For the browned-butter fat-washed whiskey:

1. Gently brown unsalted butter in a saucepan over medium heat until it develops a deep golden color.
2. Remove it from the heat and allow it to cool slightly so it is still liquid but not hot.
3. In a sealable container, combine the browned butter with your bottle of whiskey, stirring or shaking well to fully incorporate.
4. Let the mixture infuse at room temperature for about 4–6 hours, then transfer it to the freezer and leave it overnight until the fat solidifies on top.
5. Once fully solidified, remove the fat and strain the whiskey through a fine mesh strainer.