I’ve mentioned in some previous posts that I have been drifting toward more booze forward, savory cocktails. I love a Manhattan but the sweet vermouth makes it a bit too sweet for me. I tried the Perfect Manhattan, which is 50/50 sweet and dry vermouth. I very much liked that one but maybe still a little too sweet. The Dry Manhattan is what you would think. Like a Dry Martini, it has dry vermouth and no sweet vermouth. I’ll be honest, when I made the drink it was too dry and didn’t have enough sweet. I added a bit of the Luxardo cherry liqueur (or syrup). This sweetened the drink just enough.

The Dry Manhattan is another very old drink. Pre-prohibition, dating back to the mid 1800s it also qualifies with one of my other recent obsessions, old school cocktails.

Brooklyn Cocktail

Unbeknownst to me, I invented the Brooklyn Cocktail. Well, actually by adding the Luxardo cherry liqueur to the Dry Manhattan to sweeten it up a bit, I accidentally made a drink that already existed. The Brooklyn, I have come to find out, was created in the early 1900s and calls for Rye Whiskey, dry vermouth, Luxardo cherry liqueur and Amer Picon (a French aperitif). Since Amer Picon is not available in my area, it is acceptable to add 2 dashes of Angostura aromatic bitters.

Ingredients in a Dry Manhattan (Brooklyn) Cocktail

• 2 ounces Rye Whiskey (or bourbon)
• 1 ounce Dry Vermouth
• 1 tsp Luxardo cherry liqueur
• 2 dashes Angostura aromatic Bitters
• 2 Luxado cherries and orange peel to garnish

How to make a Dry Manhattan (Brooklyn) Cocktail

1. Add all ingredients to a mixing glass: rye whiskey, dry vermouth, bitters and some cherry juice from the Luxardo.
2. Add ice and stir for 30-40 seconds.
3. Strain to a chilled coupe or Nick and Nora glass.
4. Garnish with Luxardo cherries.