Trash Polka

Name: Trash Polka
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 1 cocktail
Cuisine: Cocktail
Ingredients: 4 dash Peychaud's Bitters; 30 ml Fernet Branca; 1 twst Lemon Twist; 1 rinse Absinthe; 15 ml Maraschino Liqueur; 30 ml Campari; 15 ml Sweet Vermouth

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Stir Fernet Branca, Campari, Sweet Vermouth, Maraschino Liqueur with ice. Strain into a rocks glass.

The idea for the Trash Polka started with blending elements from a Ferrari cocktail—Fernet Branca and Campari—with those of a Red Hook. To enhance its flavor profile, I added Maraschino, which reminded me of an Improved Cocktail and led to incorporating absinthe. The recipe then evolved by applying Sazerac techniques along with Peychaud's Bitters and lemon oil. This creation is reminiscent of both the Diamonds & Spades Ferrari Sazerac and the Tin City Sazerac, a fusion of Red Hook and Cognac Sazerac elements. I named it Trash Polka after a tattoo style from Germany that uses black and red ink motifs.

Method

Stirred

Glass

rocks

Difficulty

Hard

Flavor Profile

Bitter

Dry

Herbal

Spicy

Strong