Jupiter's Acorn

From the wonderful Craigie on Main in Cambridge, with a nod to the original poster of the recipe.

1 oz Barbancourt 15 Year Rum
1 oz Nux Alpina Walnut Liqueur
1/2 oz Punt e Mes (or Sweet Vermouth)
1/2 oz Benedictine
1 Egg
1 dash Angostura Bitters
1 dash Mole Bitters

Combine in a glass and shake for 5-10 seconds. Add ice and shake for 20-30 seconds. Strain into a cocktail glass and top with grated nutmeg.

Greenpoint

Manhattan fans will love this slightly more herbal variation of the Brooklyn cocktail.

2 oz Rye (Rittenhouse or other higher-proof brand)
1/2 oz Punt e Mes
1/2 oz Yellow Chartreuse

Combine in an ice-filled glass and stir for 15-20 seconds. Strain into a cocktail glass.

Enjoy.

Red Hook

Name a neighborhood in Brooklyn and you're likely to find a drink of the same name. All are sisters of the Brooklyn (which is just a close relative of the Manhattan). Enzo Errico of New York's Milk and Honey created this dandy.

2 oz. Rye
1/2 oz. Punt e Mes
1/4 to 1/2 oz. Maraschino Liqueur (to taste)

Combine in an ice-filled glass and stir for 15-20 seconds. Strain into a cocktail glass.

Enjoy.

Prospect Park

Tom Schlesinger-Guidelli of Craigie on Main, and formerly of Eastern Standard, created this delicious variation on a Red Hook. It's in the running for my desert island drink.

3/4 oz. Rye (Rittenhouse)
3/4 oz. Aperol
1/4 oz Maraschino Liqueur
1/4 oz Punt e Mes

Combine in an ice-filled glass and stir for 15-20 seconds. Strain into a cocktail glass with a Maraschino cherry in the bottom.

I cut this drink in half from its original, enormous recipe.

Enjoy.