There are a bunch of Manhattan variants named for the
boroughs of New York City. The Brooklyn
is a classic one of these that combines rye whiskey and dry vermouth with an
amaro and Maraschino liqueur. The Doyers
Street is a Brooklyn variation that uses a bitter orange amaro (Bigallet China
China) and elderflower liqueur to create a drink that’s simultaneously familiar
and beguiling. There are notes of bitter
orange and clove, caramel, grapefruit, and spice. It was invented by Leo Robitschek, a James
Beard award-winning bartender at the NoMad and other excellent New York
bars. This immediately became one of my
favorite Manhattan variations. It’s
served on a rock of ice to temper its spiciness over time, but could just as
easily be enjoyed up with a garnish.
Either way, I think it’s terrific.
Cheers!
Recipe
0.75 oz Dolin dry vermouth
0.5 oz Bigallet China China amer liqueur
0.25 oz St. Germain elderflower liqueur
2 dashes Angostura bitters
-stir ingredients with ice in a mixing glass
-strain into a rocks glass over one large ice cube. No garnish.
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