Maybe you’ve asked yourself, “What does an Italian Wine Geek drink on a night off?”
Or maybe not.
Either way you need to wean yourself off those Manhattans (so yesterday!) and get down to the Tasting Kitchen in Venice Beach for a Brooklyn Cocktail instead…
Personally I am sentimental about the Classic Manhattan as it’s my mom’s cocktail of choice. She makes her Manhattan with Maker’s Mark Bourbon and electric red cherries. I know it’s not hip to drink cocktails make with such old-school ingredients, but that’s the way mom makes them. Plus, they’re delicious. So stop complaining and drink your cocktail. Why? Because I said so!
I had never encountered the Manhattan’s sibling, The Brooklyn, until last night at Tasting Kitchen. When the infamous Italian Wine Master Yoda Lance Montalto of the Wine House orders something other than Italian wine, do you have a choice but to follow suit?
The Brooklyn was elegant, floral even, and made with Rye instead of Bourbon. Forget that sweet, candied flavor profile from you might expect of a traditional Manhattan- this is all spice and drying herbs and cool citrus rind. The overall savory quality was probably a product of the combination of the Amer Picon (an obscure French amaro), with a cherry-almond note from the Maraschino.
The Brooklyn:
1 1/2 ounces Rye Whiskey
1/2 ounce Dry Vermouth
1/4 ounce Amer Picon
1/4 ounce Maraschino Liqueur
A description from a September 6th, 1910 Washington (DC) Post then adds:
“Embalm in a shaker of cracked ice and shake the very life into it. Serve repeatedly, smoking cold.”
Why don’t we write like that anymore? “Embalm?” “Smoking cold?” Sign me up. And I’ll have another Brooklyn, please.
*Yes, mom. I promise I will hunt down these ingredients so we can make one this weekend. Love you!*