3/4 oz Sweet Vermouth (Cocchi)
1/4 oz Maraschino (Luxardo)
1/4 oz Ramazzotti Amaro
4 dash Chocolate Bitters (Bittermens)
Stir with ice, strain into a cocktail coupe, and garnish with a cherry.
Two Wednesdays ago, I ventured into another new cocktail book, Pittsburgh Drinks, for my evening's libation. The inaugural recipe I selected was the Brooklyn Bridge from Christopher Kuhn of Bar Marco that seemed like the middle ground between the classic Brooklyn and Misty Kalkofen's Brooklyn Brawler. With Amer Picon being difficult to source, Christopher opted for Ramazzotti and chocolate bitters here.
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1 comment:
Excellent Brooklyn alternative if you don't have Amer Picon. The Xocolatl Mole bitters add a distinctive touch. I upped the rye and the vermouth by 1/4 oz and used vermouth amaro (Cocchi Dopo Teatro) for a little more bitterness. I served it in an old fashioned glass with a big ice cube and a cherry and laid across an expressed strip of orange zest the diameter of the glass as the "Brooklyn Bridge."
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