My interpretation:
1.5 oz Bulleit Rye
1.5 oz Martini & Rossi Rosso
1 dash Amaro Ciociaro
1 dash Luxardo maraschino
Fill mixing-glass with ice, stir, strain, and serve. — Much has been said of this Cocktail, universally attributed to Jack Grohusko (who includes it from 1908), with the bulk of commentary focusing on its slow reception and the alteration of the recipe in Straub 1913 by substitution of dry vermouth for sweet. Given that most of Straub’s borrowings from JM are patently aware of the difference between sweet and dry vermouth (the terminology “regular vermouth” for sweet appears later after the Sad Era), one must assume that Straub preferred the dry, perhaps for the sake of distinction as well as or more than for the sake of taste. The most Brooklynite aspect of this drink may be the prescription of a nigh-unobtainable ingredient and the ensuing quasi-gnostic debates regarding how the bartender obtained said contraband or which substitution may be best.
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