A Toast to Brooke(lyn) Arthur
Last Friday was Brooke Arthur’s last evening as Bar Manager at Range. Folks (OK, bartenders) were dropping by to say good-bye to her there and bid her good luck at Prospect, Nancy Oakes’s latest restaurant, where she’ll be managing as well. Those of us who stopped in were treated to a Brooklyn for which Brooke had so very kindly brought in her own bottle of Amer Picon from Spain (I think she said that’s where she got it). Only in writing this post did I realize how totally appropriate and fitting that selection was.
Now it’s Sunday. A beautiful day here in Oakland, California. I’ve got a few racks of baby back ribs smoking slowly in the Weber. A perfect time for a cocktail on the back deck. Remembering Brooke’s Brooklyn I decided to make one of my own, undoubtedly to slightly different effect using, among other things. Wild Turkey rye, Dolin blanc and my bottle of Amer Boudreau. Yummy never the less and more importantly, worth raising, in toast, to Brooke, where ever she may be today! Cheers!
2 oz. Wild Turkey 101-proof rye
3/4 oz. Dolin blanc vermouth
1/3 oz. Luxardo maraschino liqueur
1/3 oz. Amer Boudreau
orange peel strip, for garnish
Stir over ice to chill.
Strain into a chilled cocktail glass.
Garnish with the orange peel.
[For more discussion on this cocktail, take a hop over to Jay Hepburn’s write up at Oh Gosh!]