2 oz Rye
1⁄2 oz Dry vermouth
2 sli Cucumber
Instructions

Stir with ice and strain into a cocktail glass. Garnish with a lemon zest twist.

Cocktail summary
Created by
Sam Ross, Milk & Honey, New York, NY
Is of
unknown authenticity
Curator
Not yet rated
Average
3 stars
(11 ratings)
YieldsDrink
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From other users
  • Dry but good. The cuke is a nice touch. I muddled it so I could taste it more. — ★★★
  • MUST TRY
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Comments

I'm pretty excited about all of these brooklyn variations- thanks for rounding them up! I started with this one, using imbue bittersweet vermouth in place of dry since it was open, and bulleit rye. Really delicious, and a great use for montenegro- though I'm sure any of the lighter amari would work well if one didn't have it. I wasn't sure about the cucumber slices, but they work well with the herbaceousness of the rye and vermouth.


Thanks! I had to make it with Meletti, actually, which didn't seem right at all. Glad it works!


I love meletti, but that would be a very different drink. Can you get cora, vecchio del capo, or bittermen's amere nouvelle? Or maybe ciociaro? Those would all be in the right neighborhood I think...


Dan commented on 6/09/2014:

Very light and moderately dry. A bit of muddling wouldn't hurt to get more cucumber into the flavor profile. A nice variation, but not one I would return to often.