2 dash Maraschino Liqueur (1/2 oz Maraska)
2 dash Sherry (1/2 oz Lustau East India Solera)
2 dash Lemon Juice (1/2 oz)
1/2 tsp Anisette (1 bsp Herbsaint)
Shake with ice and strain into a cocktail glass.
After the Orientation, I wanted to make another drink using the remaining lemon juice, so I turned to Pioneers of Mixing at Elite Bars: 1903-1933 for ideas. There, I spotted the Creole again, but I have passed it over since there is a better known Creole that is a delicious Benedictine and Picon Manhattan variation (the link has an Amer Picon-less substitution). However, I am a sucker for Jamaican rum, sherry, and light touches of anise flavors, so I final gave in and made this other, more obscure Creole.