Classic 1920's Brooklyn Recipe

Cocktail

1. 1

   Chill glass

   Place a coupe or Nick & Nora (or chilled rocks glass, if preferred) in the freezer, or fill it with ice water to chill while you build the cocktail.

2. 2

   Measure and combine

   Add 2 oz rye whiskey, 1 oz bianco vermouth, 1/2 oz amaro, 1/4 oz Luxardo maraschino liqueur, and 1 dash Angostura bitters into a mixing glass.

3. 3

   Add ice and stir

   Fill the mixing glass with large ice cubes. Stir gently and steadily for 20–30 seconds (about 15–20 full revolutions) until the mixture is well chilled and properly diluted — the mixing glass should feel very cold to the touch and the outside slightly frosted.

4. 4

   Prepare glass

   Dump the ice water from the chilled serving glass if you used it. If you prefer, you can also rinse the glass with a thin coating of bianco vermouth for extra aromatics (optional).

5. 5

   Strain and serve

   Using a julep or hawthorne strainer, double-strain the stirred cocktail into the chilled coupe/Nick & Nora (or over a single large ice cube in a rocks glass).

6. 6

   Garnish

   Express an orange twist over the cocktail by holding the twist skin-side down above the glass and giving it a firm bend to spray oils onto the surface; wipe the rim with the twist and drop it into the drink. Optionally add a maraschino cherry on a pick.

7. 7

   Enjoy

   Serve immediately. Tasting notes: lighter and brighter than a Manhattan thanks to bianco vermouth and maraschino, with a gentle bitter-sweet backbone from the amaro.