Brooklyn East Recipe

Chill glass

Place a coupe glass or rocks glass in the freezer, or fill it with ice water while you prepare the cocktail to ensure it's well chilled.

Measure and combine

In a mixing glass add 2 oz rye whiskey, 0.5 oz dry vermouth, 0.5 oz sweet vermouth, 0.25 oz amaro, 0.25 oz maraschino liqueur, and 2 dashes Angostura bitters.

Add ice

Fill the mixing glass with large, fresh ice until nearly full (about 1 cup).

Stir

Stir gently with a bar spoon for 30–40 seconds (about 20–30 full spoon turns) until the mixture is well-chilled and slightly diluted — the glass should feel cold and the outside of the mixing glass slightly frosted.

Prepare glass

Discard ice water from the chilled serving glass (if used). If serving on the rocks, place a large ice cube in the rocks glass. If serving up, leave the coupe empty and chilled.

Strain

Double-strain the cocktail into the chilled coupe or strain over the large ice cube in a rocks glass using a Hawthorne or julep strainer (and a fine mesh if desired) to remove any small ice shards.

Express lemon oil & garnish

Take a piece of lemon peel and hold it over the drink, skin side down. Give it a firm twist to express the oils over the surface, then rub the rim with the peel and drop it into the drink (or discard), and optionally drop a Luxardo cherry into the glass.

Serve immediately while cold. Adjust sweetness/bitter balance to taste by varying sweet vermouth or amaro by 1/8 oz increments. For a slightly brighter profile, swap 0.25 oz of sweet vermouth for an additional 0.25 oz dry vermouth.