The Brooklynite hails from the tiki era during the middle of the 20th century, a golden time in American drinks culture when a bar anywhere could become a vacation spot unto itself, complete with Polynesian music and luau themes. I couldn’t find a specific bartender to credit for its creation, but the recipe can be found in both The Stork Club Bar Book and The Bartender’s Guide by Trader Vic, a California restauranteur famous for popularizing tiki culture from coast to coast. As for the name, one assumes it comes from the New York borough which likely makes it an invention of someone at Manhattan’s Stork Club. Just more proof of how far and fast the tiki craze spread way back when.
The drink is a variation on the classic daiquiri, and while I enjoy that timeless cocktail for its refreshing light and fruity qualities, this recipe gives a welcome roundness and richness to the classic tipple. Not relegated exclusively to waterside watering holes, this one is just as at home in a downtown speakeasy. And it doesn’t take much to flip the script, just a well-aged (preferably Jamaican) rum, a little less tart lime juice, and a bit of silky honey syrup in place of the traditional sugar syrup. The time will come soon for those poolside classics. In the meantime, give this one a go.
2 oz. aged rum
½ oz. lime juice
½ oz. honey syrup (1:1 ratio)
Combine all ingredients in a shaker over ice and shake until well-chilled. Fine strain into a chilled coupe and garnish with a lime twist.
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