I've been spending some time perfecting one of my favorite cocktails, the Brooklyn. It's an old fashioned affair, in the Mahattan family, aptly enough. I had one for the first time a couple of years ago at the restaurant Five in Berkeley and I was hooked. We in the U.S. are slightly hampered these days from absolute perfection as the original cocktail calles for Amer Picon, which is not imported at this time. Fortunately, the folks at Torani stepped in and have created the Torani Amer which is the normal substitute in the U.S. Part of my infatucation with this cocktail is sparked by a great review of the new Rye from Bulleit that I read in Wine & Spirits. I got a bottle and I love it's wild overtones.
Here's my recipe:
Classic Brooklyn Cocktail
1/2 oz. Torani Amer
1/2 oz. Luxardi Maraschino Liqueur - less if you like it slighly less sweet
1 oz. Noilly Prat White Vermouth
2 oz. Bulleit Rye
Ice down a martini glass while you build the drink. Get a handful of ice in a shaker and, as in all cocktails, start with your cheap ingredients first: the Torani Amer, Luxardi, and Vermouth. (This way if you make a mistake, you're not tossing out your good stuff). Then add the Rye. Shake 10 times or so. Toss the ice that's chilling your glass, strain and enjoy straight up.
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