trash polka

1 oz Fernet Branca
1 oz Campari
1/2 oz Punt e Mes
1/2 oz Maraschino
4 dash Peychaud's Bitters

Stir with ice, strain into a double old fashioned glass pre-rinsed with absinthe (Kübler), and garnish with lemon oil from a twist.Two Sundays ago, I began with the concept of a Ferrari (the Fernet Branca-Campari duo) crossed with a Red Hook, and I felt that it needed additional flavors. With Maraschino in the mix, it made me think of an Improved Cocktail, so I thought absinthe, and that flowed into doing a Sazerac treatment along with the addition of Peychaud's Bitters and lemon oil. The end result was akin something between the Diamonds & Spades as a Ferrari Sazerac and the Tin City Sazerac as a mashup of Red Hook and a Cognac Sazerac. For a name, I dubbed this one Trash Polka after the tattoo style that originated in Germany that combines motifs using black and red ink. Here, the Trash Polka conjured a lemon, anise, and cherry bouquet to the nose. Next, caramel and orange notes on the sip were followed by minty, gentian, cherry, and anise flavors on the swallow.