Emanuele Broccatelli’s cocktail named for his native city draws on the anise flavors that once characterized Roman desserts and drinks, like caffè corretto.
- 1 ounce absinthe
- 1/2 ounce anisette
- 1/3 ounce Maraschino
- 1 ounce lemon juice
Garnish: lemon zest and a cherry
- In a shaker filled with ice, shake the absinthe, anisette, Maraschino and lemon juice until chilled.
- Strain into a highball glass and add ice.
- Top with soda and garnish with lemon zest and a skewered cherry.