Drink of the Week: Prospect Park

Created by the talented Tom Schlesinger-Guidelli, barkeep extraordinaire at the Eastern Standard in Boston's Kenmore Square, The Prospect Park is a fabulous drink. It's a riff on a Red Hook, which is based on a Manhattan (got all that?). I had one there just a week ago and Tom was kind enough to share his recipe with me.

Now that you've got your Punt Y Mes and Maraschino on hand (thanks to the Red Hook) you will need one more liquor: Aperol.

Aperol is an Italian aperitif. It's got a sweetness that is similar to Campari, but a little less bitterness. It actually distilled by Campari. Its primary flavor is bitter orange. Aperol has just recently become available in the US. It's great in this drink, but also lovely as a substitute for Campari in a Bicyclette.

Prospect Park
Stir together in an iced cocktail shaker or mixing glass:

• 1 1/2 ounces Rye (Rittenhouse 100 proof, if you have it - I used Michter's)
• 1 1/2 ounces Aperol
• 1/2 ounce Luxardo Maraschino
• 1/2 ounce Punt Y Mes

Stir until well chilled. Strain into cocktail. If you have them, garnish with one Luxardo Maraschino cherry.