Brooklyn Recipe

Cocktail

1. 1

   Chill glass

   Place a rocks or coupe glass in the freezer for a few minutes or fill it with ice water while you prepare the cocktail to chill the glass.

2. 2

   Measure and combine

   In a mixing glass, add 1.5 oz bourbon, 0.75 oz aged rum, 0.5 oz amaro, 0.5 oz ruby or tawny port, and 0.25 oz Benedictine.

3. 3

   Add bitters

   Add 2 dashes orange bitters and 1 dash Angostura bitters (optional) to the mixing glass. The orange bitters lift the citrus notes while Angostura adds spice and depth.

4. 4

   Add ice and stir

   Fill the mixing glass with large, chilled ice cubes. Stir gently but steadily for 30–45 seconds (about 20–30 full strokes) until the mixture is well-chilled, slightly diluted, and silky.

5. 5

   Prepare glass and strain

   Discard ice water from the chilled serving glass if used. Using a julep or hawthorne strainer, double-strain the cocktail into the chilled rocks glass over a single large ice cube (or into the chilled coupe without ice if you prefer it neat).

6. 6

   Garnish

   Express the oils from an orange peel over the drink by holding the peel skin-side down above the surface and giving it a quick squeeze, then rub the peel around the glass rim and drop it into the cocktail as garnish.

7. 7

   Serve

   Serve immediately. Sip and note the layered profile: bourbon backbone, dark rum warmth, herbal amaro, fortified-wine sweetness from the port, and a honeyed herb finish from Benedictine.