Monday, August 11, 2008

Mixology Monday XXX: It’s a Brooklyn Thing


The Brooklyn Nonino, perfect for a Brooklyn sunset.

So, what better way to celebrate the place we live than riff on the classic Brooklyn Cocktail, which unfortunately contains the unattainable Amer Picon (and we had no time to create Amer Boudreau . . . but perhaps next time).

Ah, Brooklyn. The borough we love. Our Brooklyn Cocktail variation, which we imbibed tonight while overlooking the Brooklyn (and Manhattan) skyline, is made using another amaro, one of our favorites, Nonino. Bittersweet bliss. And with the addition of a bit of orange rind, the complexity of all of its components reveals itself exposing a bright New World essence that is this great borough. You’ll already have all the other ingredients at home, so go out and get some of that Nonino, stir until cold, and fuhgettaboutit.

Brooklyn Nonino
(created by Cocktail Buzz)

Ingredients
1 1/2 ounces rye (we used Wild Turkey)
1/2 ounce dry vermouth (we used Noilly Prat)
1/4 ounce Amaro Nonino
1/4 ounce maraschino liqueur (we used Luxardo)
orange peel, as garnish

Method
Stir all but garnish in a pint glass 2/3-filled with ice for 30 seconds. Strain into chilled cocktail glass. Add garnish.


Greetings from the Buzzed Boyz in Brooklyn.

photos © Steve Schul, Cocktail Buzz

4 comments:

  1. The Brooklyn is one of my favorite cocktails. There apparently still some Amer Picon floating around Boston (see link below) and many of the local cocktail bars have it in stock. Maybe they can ship it to you.

    For some reason Old Overholdt works best for my tastebuds on this drink as opposed to a spicier rye, since it lets the other ingredients shine through a little more. Still tasty either way.

    Cheers!

    http://drinkboston.com/2007/08/24/operation-1919-seeking-lost-ingredients/

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  2. This is beautiful. And I am drunk. Ok just kidding. Nicely done, I had a little tear and I really have no feelings at all! Besos, and sweet thoughts of Brooklyn at Dusk. (another dry, emotionless tear)

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  3. There you go showing off with that roof terrace again - I have major terrace envy! ;-)

    I've been drinking a lot of Brooklyns since having one at the Pegu Club last month. You're so right about the orange zest... totally makes the drink. I've been using Ramazotti but will have to track down some Nonino and see how that works.

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  4. I love the Brooklyn! Dressler restaurant makes some of the best I've had. I asked the bartender where they got they're Amer Picon, and he said they make it there based upon old pre-prohibition recipes. They do use Antica sweet vermouth instead of dry, which I think really rounds out the drink and sets it apart from others.

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