Michael McIlroy of New York’s Milk & Honey named this aromatic whiskey drink, a variation on a Manhattan, after a Brooklyn neighborhood. This recipe first appeared in our October 2011 issue, along with Rebecca Barry’s article Whiskey Rebellion.
- 2 oz. rye whiskey
- 1 oz. Punt e Mes vermouth
- 1 tsp. yellow Chartreuse
- 1 dash Angostura bitters
- Mix whiskey, vermouth, Chartreuse, and bitters in a shaker with ice; stir to chill. Strain into champagne coupe.