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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...)

Cheers!

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.

Manhattan Cocktail
makes one drink

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.

Bronx Cocktail
makes one drink

1/2 oz. sweet vermouth
1/2 oz. dry vermouth
1/2 oz. orange juice
1 oz. gin

Combine all ingredients in a cocktail shaker over ice. Shake and strain into a cocktail glass. Garnish with a slice of orange.

We’re still missing cocktail representation for Staten Island and Queens. Suggestions, anyone?

Related: Recipes for Spectators: NYC Marathon Brunch

(Images: Nora Maynard)

-Nora