bartender's bingo

1 1/2 oz Old Overholt Rye
1/2 oz Fernet Branca
1/2 oz Yellow Chartreuse
1/2 oz Maraschino Liqueur
1/2 oz Lemon Juice
1/2 oz Lime Juice
1 dash House Orange Bitters
1 dash Peychaud's Bitters
1 dash Angostura Bitters

Shake with ice and strain into a rocks glass rinsed with Del Maguel Mezcal Vida.

After the Appleton Remixology event, I made my way home after an afterparty or two and caught a nightcap at Trina's Starlite Lounge. For a drink, I asked bartender Jay Bellao for the Bartender's Bingo. The recipe was created by writer Luke O'Neil, Temple Bar bartender Evan Kenney, and then Temple Bar-now Russell House Tavern bar manager Sam Gabrielli. Luke described the concept in a StuffAtNight article about how the idea started as a parody à la the Shit Bartenders Say video; however, the result turned out rather tasty. Somewhere along the way, the drink made it on to the Trina's menu.
The mezcal rinse added a smoke notes to the herbal aroma that blended into the ever dominant Maraschino one. While the citrus filled the sip, the rye and Maraschino appeared at the beginning of the swallow. The swallow ended with herbal flavors from the Yellow Chartreuse, Fernet Branca and bitters; however, it was surprisingly tame for a Fernet drink.