1/2 oz Fernet Branca
1/2 oz Demerara Simple Syrup
1/4 oz Cynar
1/4 oz Lime Juice
Shake with ice and strain into a cocktail glass. Garnish with a lime wedge.
Two Saturdays ago, I decided to peruse Gary Regan's Annual Manual for Bartenders 2011 for ideas. One that stood out was the Dirt'n'Diesel by Cale Green who bartends at Tavern Law (and the Needle & Thread located above Tavern Law) in Seattle. The recipe appeared like an embittered Corn'n'Oil, and the similarities of the two names seemed to support that. The drink was mention in a GQ article about 25 best cocktail bars in America; apparently, an organic farmer from Portland stepped into the bar and asked Cale to make him a drink that would honor spending all day on a tractor, and the Dirt'n'Diesel was the result.