No Sleep Till Brooklyn
Recipe by Morgan Zuch
- 1.5 oz. Toasted Coconut Curry Washed Harleston Green Scotch*
- .5 oz. Amaro Foro
- .5 oz. Cynar
- .25 oz. Velvet Falernum
- 2 dashes Regans Orange Bitters
- 2 dashes Australian Coffee Bitters
*Toasted Coconut Curry Washed Harleston Green Scotch
- In a medium frying pan toast 1 cup shredded coconut over medium heat. Once coconut is golden brown throughout remove from heat and allow to cool.
- Add 10-12 curry leaves into a mixing bowl.
- Add toasted coconut.
- Add one bottle of Harleston Green Scotch.
- Stir and allow to infuse for 1-2 hours.
- Freeze to remove solids.
- Strain remaining liquid though a cheesecloth.
- Add all ingredients into a mixing glass.
- Add 1” cubes to top of glass.
- Stir with bar spoon until properly diluted.
- Strain into chilled Nick and Nora glass.
- Express an orange peel over the top of cocktail.
Garnish: Coconut Shell, Curry Leaf, Orange Peel
Glassware: Nick and Nora Glass
One of my favorite classic cocktails to make behind the bar is the Brooklyn. I feel like this simple stirred classic recipe is so versatile. I find myself switching up the ingredients to create unique twists on the classic build including this one with Harleston Green. The Brooklyn cocktail always brings back memories with one of my best friends while visiting New York for the first time. I was only in town for 2 days so we had an extremely long day and night of trying to see everything we could around the city. I still have no idea how people navigate on the subway! I was in awe of the high energy and intensity of everything around me. The song “No Sleep Till Brooklyn” kept popping into my head for the trip since that was where the day that turned into night And vice versa again began and ended. Coincidentally the song is also a riff on another song by a metal band making this the perfect name for my riff on the Brooklyn.