brooklyn bridge

1 1/2 oz Bulleit Rye (Old Overholt)
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.
The Brooklyn Bridge shared a rye and cherry nose that led into a caramel, malt, and grape sip. Next, the rye whiskey flavors on the swallow were joined by Maraschino's nutty, Ramazzotti's root beer, and the bitters' chocolate notes.