Since NYC’s quarantine began, I’ve been drinking my go-to cocktail — a Perfect Manhattan, which contains only a few ingredients — rye whiskey, dry and sweet vermouth, and angostura bitters. I was no longer at home, didn’t have access to a full bar, and was trying not to buy other liqueurs. (Time to be thrifty!)
Two weeks later, just as I was starting to tire of my perfect Perfect, a bottle of maraschino showed up. (I guess not so thrifty anymore.) It was time to play with my Manhattan recipe. I looked up maraschino-whiskey cocktails, and found the Brooklyn, which is like a Manhattan — with the rye, dry vermouth, and angostura, plus a touch of maraschino and Amer Picon. Well, I didn’t have Amer Picon, so I made a perfect Manhattan with a touch of maraschino and landed on what I’m calling, the Perfect Brooklyn. There are a lot of “Quarantini” cocktail recipes out there now; this one’s my submission! To watch us mix it, go here.
Perfect Brooklyn
Makes 1 drink.
Ice cubes
2 ounces rye whiskey
1/2 ounce sweet vermouth, preferably Carpano Antica Formula
1/2 ounce dry vermouth, preferably Dolin
1/4 ounce maraschino liqueur
Large cube of ice or several cubes, for the glass
1 maraschino cherry or orange peel (optional)
1. Place an Old Fashioned or rocks glass in the freezer until chilled, at least 5 minutes.
2. Fill a pint glass or cocktail mixer two-thirds of the way with ice. Add rye, both vermouths, and maraschino and stir vigorously with a cocktail spoon until chilled, about 30 seconds. Remove the glass from the freezer, add a large cube of ice or several cubes, and strain the drink into the glass. Add the cherry or orange peel.
–Jill Santopietro