brooklynite

2 oz Jamaican Rum (1 3/4 oz Appleton Signature + 1/4 oz Smith & Cross)
3/4 oz Lime Juice
3/4 oz Honey Syrup
2 dash Angostura Bitters

Shake with ice and strain into a cocktail glass.Another drink that I spotted in Unvarnished was the Brooklynite listed as a variation under the recipe for the Honeysuckle. David Embury listed the Honeysuckle under the recipe for the Bee's Knees in his 1948 The Fine Art of Mixing Drinks; he explained that the gin-based Bee's Knees could be made with rum, "the same drink, except for the use of white Cuban rum in place of the gin, is known as the Honeysuckle. The same drink with Jamaican rum is the Honey Bee." Interestingly, Unvarnished listed the Honeysuckle as a lime drink whereas most others including Embury have it as a lemon one. Here, the Brooklynite uses that lime juice with the addition of Angostura Bitters. With the help of Imbibe Magazine, I was able to trace back the Brooklynite to 1940s where it appears in both the 1946 Stork Club Bar Book and the 1947 Trader Vic's Bartender's Guide (confirmed in my 1948 edition) that year. Sadly, the Imbibe Magazine version omitted the bitters leaving the concept closer to a honeyed Daiquiri. Once made with the bitters, it buzzed in with a rum funk, allspice, and clove aroma. Next, a lime and honey sip flew over to a funky rum, honey, clove, and allspice swallow.