Carroll Gardens
The Brooklyn's Italian cousin — rye, Punt e Mes and a spoon of Amaro Nardini.
The Method
How to make it
- 01
Combine everything in a mixing glass with ice.
- 02
Stir for twenty to thirty seconds until well chilled.
- 03
Strain into a chilled coupe.
- 04
Garnish with a brandied cherry.
Bartender's Tip
A quarter ounce of Nardini is enough to change the whole drink. Add more and the menthol runs over the rye instead of underlining it.
A Little History
One of the Brooklyn neighborhood riffs that came out of New York bars in the late 2000s, alongside the Red Hook and the Bensonhurst. Amaro Nardini's cool, mentholated bitterness stands in for the Amer Picon the original Brooklyn called for and nobody could buy.
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The Bitter Brief
One short Friday dispatch: a bottle worth buying, a cocktail worth mixing, and a little Italian history.
