Vintage Brooklyn with 1940s Old Overholt rye and 1940s Amer Picon (I couldn’t resist). I made mini portions of the vintage version to taste against the current version, and strangely I prefer the current. The 40s OH bonded rye is lovely, rich and buttery with a caramel nose and a fullness on the front palate that I have to think is the result of 75 years in the bottle. The rye spice rolls in a bit later for a beautiful finish. It’s lovely and complex sipped neat but mixing it with the sweetness of maraschino renders the drink somewhat overly round and flaccid. The antique spirits carry through with a lovely finish but the overall effect in the cocktail is muddle, as if it badly needs a few dashes of bitters. The current version has a brightness and a sharper delineation of flavors, despite considerably less proof. I suspect that some of the alcohol has evaporated from the vintage bottles—I think I need an alcoholometer to test the current proof of the vintage Overholt. This was an interesting experiment with surprising results. I’m sure that tweaking the proportions to better balance the flavors of the vintage spirits would result in a far better drink but I’m not prepared to waste these rare elixirs in the service of that enterprise. I used Ted Haigh’s recipe from “Vintage Spirits & Forgotten Cocktails”: 2 oz rye, .75 oz dry vermouth (Dolin), 2 teaspoons Amer Picon, 2 teaspoons maraschino (Luxardo), stirred and strained.