1/2 Sweet Vermouth (1 1/4 oz Cocchi) (*)
1 dash Sherry (1/4 oz Lustau Amontillado) (*)
1 dash Maraschino (1/4 oz Luxardo)
1 dash Ojen Bitters (Herbsaint rinse)
Stir with ice and strain into glass. I opted to take the anise element out of the stir and add it in as a rinse akin to a Sazerac.
(*) Perhaps drop the vermouth to 1 oz and up the sherry to 1/2 oz.
After the Oaxacan Fix, I opened up Pioneers of Mixing at Elite Bars: 1903-1933 and spotted the New Orleans. With the rye, vermouth, and small amounts of Maraschino and other ingredients, the structure reminded me of a Brooklyn. As I began to interpret the recipe, I figured that I could drop the anise spirit from the stir and give it a New Orleans flair à la the Sazerac by including it in as a rinse.