I took the Ferrari (Fernet & Campari) shot in the Sazerac direction to make something that I later realized was a less diversified version of Amor y Amaro's 8 Amaro Sazerac.
|1 1⁄2||oz||Fernet Branca|
|1||pn||Salt (or 2-5 drops of a 1:4 saline solution)|
|1||twst||Lemon peel (Oils as garnish)|
Dissolve salt in simple syrup, add rest save for the absinthe and lemon peel, stir with ice, and strain into an absinthe-rinsed rocks glass. Twist a lemon peel over the top and discard.
For my shift drink at work one night, I thought about our amari collection and considered taking the Ferrari (50:50 Fernet-Campari) shot in a New Orleans direction. Given that Boston's love of the Sazerac is frequently traced back to Sazerac evangelist John Gertsen at No. 9 Park followed by Drink (where he hosted Sazerac Sundays), I thought about the New Orleans bar where he learned to love them -- Tujagues. That restaurant name made me think of "Two Jacks" as in playing cards, and the one red ingredient and one black ingredient made me hone in on card suits for a name. In the end, Diamonds & Spades won out over the Clubs & Hearts.