This drink from Mjølner Sydney menu is earthy, a little bitter, and much delicious, thanks to the beetroot sweet vermouth they make in-house.
Ingredient: maraschino liqueur
Throw in some maraschino, a little absinthe, stir it down over ice and serve up? You’ve got yourself an Improved Whisky Cocktail.
This classic Holland House recipe is as obscure a classic as you get (there’s mention of it with gin in the Savoy Cocktail Book, and earlier on, in Kappeler’s 1895 Modern American Drinks calls for rye whiskey), but with genever in the mix the drink sings.
Dusting off a recipe from David Embury’s The Fine Art of Mixing Drinks we get the feeling that the Brooklyn Cocktail didn’t leave a lasting impression on him.