Brooklyn

Steps

1. 1

   Measure 45ml rye whiskey, 25ml dry vermouth, 10ml maraschino liqueur, and 10ml Amer Picon into the mixing glass. Pour them right in — no particular order matters.

   !Pouring heavy-handed with the maraschino or Amer Picon will make the drink cloying or overly bitter.

2. 2

   Fill the mixing glass about three-quarters full with ice. The ice should sit above the liquid so everything chills evenly when you stir.

   !Using too little ice means you have to stir longer and over-dilute the drink.

3. 3

   Stir steadily with the bar spoon for about 20 to 25 seconds, moving the ice smoothly around the glass. You're done when the outside of the mixing glass feels cold to the touch and there's a light frost forming.

   ~25s

   !Stirring too fast or rattling the ice chips it down and waters out the drink.

4. 4

   Take the coupe glass out of the freezer. Set the Hawthorne strainer over the top of the mixing glass and pour the drink through the strainer into the coupe. The liquid should be clear and free of ice shards.

   !Pouring too quickly can splash the drink over the rim of the small coupe.

5. 5

   Drop a maraschino cherry into the glass. Serve it right away while it's still cold.