No cocktails for me this week. That is, at least not until Sunday evening - then I know what I'm having...
The morning of November 2 (and, um, most of the afternoon) I’ll be running 26.2 miles through the five boroughs of New York City on nothing but water and Gatorade. But after that (I hope, at least), it will be time for celebration.
So my plan is to end that long Sunday with one of the classic cocktails named for one of the boroughs some 39,000 of us will be passing through as we cover the distance: either the Brooklyn cocktail, the Manhattan, or the Bronx. Any or all of these would be a fun choice for a NYC Marathon-Day brunch for spectators too.
(Side Note: There's a marathon held in the Bordeaux region of France each fall - the Medoc Marathon - where a selection of wines (along with steak, oysters, and cheese!) are served to runners mid-race at each "water" station. Not the fastest marathon, I'm told, but a truly memorable one...)
Brooklyn Cocktail makes one drink
2 ounces whiskey (rye or blended) 1 ounce dry vermouth dash of maraschino liqueur dash of Amer Picon (A bitter, orange-flavored cordial. Torani Amer may also be substituted.)
Combine all ingredients in a cocktail shaker over ice. Shake and strain into a cocktail glass. Garnish with a lemon twist.
1 3/4 ounces bourbon or rye whiskey 2/3 ounce sweet vermouth dash of Angostura bitters Combine all ingredients in a cocktail shaker over ice. Shake and strain into a cocktail glass. Garnish with a maraschino cherry.