1/2 oz Sweet Vermouth (Cocchi)
1/4 oz Amer Picon (Torani)
1/4 oz Maraschino Liqueur (Maraska)
2 dash Orange Bitters (Angostura Orange)
Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.
In the recipe section of Eric Alperin's Unvarnished book, I was drawn in by the Blue Collar by Michael Madrusan. Michael created this riff on the Brooklyn by swapping in sweet vermouth and orange bitters for the classic's dry vermouth. Actually, the recipe is closer to the earliest known Brooklyn that appeared in Jacob Grohusko's 1908 Jack's Manual which called for sweet vermouth before the literature soon drifted to dry vermouth as the aromatized wine component.
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