Bourbon Cocktail Recipe: The {Hybridized} Brooklyn

Hybridized Brooklyn Bourbon Cocktail

I absolutely love when we have {real} autumn weather in the Midwest for more than a week.  The mornings and evenings are crisp, but we still have fairly warm days.  To celebrate the season, and hopefully coax the weather to stick around a little longer before plummeting straight into winter, Mark and I decided to try a new bourbon cocktail recipe – The {Hybridized} Brooklyn. After the first sip, Mark aptly described it as “dangerously good”.

I’ve been thoroughly enjoying the book, The Drunken Botanist, by Amy Stewart and highly recommend it to anyone that is interested in cocktails and mixology.

The Drunken Botanist by Amy Stewart

It’s all about “the plants that make the worlds greatest drinks”, and given that I love cocktails, growing my own food, and reading, I’ve been down right obsessed with it. So much drink inspiration!

In the chapter about fruit, Stewart explains the story and history of the marasca cherry or maraschino cherry, Croatia and Italian borders, World War II,  and the Luxardo family.  I won’t go into details but it basically explains that we’ve all been living a lie and that what we know as maraschino cherries are what one American agricultural reporter described as “nothing but bleached cellulose ‘in the shape of a cherry’ that was then dyed red … flavored with a chemical extract of stone fruit… and packed in sugar syrup.” Sounds appetizing, eh? There are real maraschino cherries out there that are actual fruit, but they are more expensive and less common. I say do whatever suits your tastes – I still like to add the “fakes” to drinks every once in a while, whatever they technically are.  I used them this time around simply because I already had them on hand.

But enough about that – on to the delicious cocktail recipe!

The {Hybridized} Brooklyn Cocktail

Hybridized Brooklyn Cocktail Ingredients

  • 1 1/2 oz rye or bourbon (we used Buffalo Trace bourbon this time around)
  • 1/2 oz dry vermouth
  • 1/4 oz Maraschino liqueur (to show some loyalty to the original, I picked up the Luxardo version)
  • 2 – 3 dashes orange bitters (you can also use Angostura bitters)
  • 1 maraschino cherry

Stir all ingredients into a glass or shaker with ice, except the cherry, and strain into a cocktail glass.  Then garnish with the cherry.

Cento di questi giorni!

 

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