Brooklyn
StirredCoupe
Ingredients
- 2 ozrye whiskeyRittenhouse (Rittenhouse)
- ¾ ozdry vermouthDolin (Dolin)
- ¼ ozmaraschino liqueurLuxardo (Luxardo)
- ¼ ozAmaro CioCiaro
Garnish: maraschino cherry (optional)
Preparation
- 1.
Stir all the ingredients over ice.
- 2.
Strain into a chilled coupe glass.
- 3.
Optionally, garnish with a skewered maraschino cherry (see notes).
Notes
On the garnish
This recipe by Death & Co does not call for a garnish, but I like maraschino cherries, so I included one as an option (as specified in this version of the Brooklyn).
A bit of history
This cocktail first appeared in print in 1908 in Jacob Grohusko’s "Jack’s Manual". The original recipe calls for Amer Picon, a bitter French aperitif that has not been available in the United States since 1968, so – in addition to Amaro CioCiaro – you can substitute Bigallet China-China (another French liqueur) or even a few dashes of Angostura bitters.
