The original Brooklyn Cocktail first appeared in print in 1908 as a mixture of rye, dry vermouth, Maraschino and French bitter liqueur Amer Picon. Fast forward 100 years to the heyday of the Cocktail Renaissance, where forgotten classics, European bitters, and añejo tequila all landed on the scene with a splash.

I have been playing around with a tequila-based version of Philadelphia’s own Clover Club for over a year now and finally landed on this beauty. An unusual sort-of reverse dry shake technique makes the use of jam and desire for perfect egg white texture achievable.

While looking for a way to use this month’s amaro in a shaken drink with roots in the early 20th century, I happened upon Hugo Ensslin’s “Hugo Bracer” from 1917. Originally a mix of apple brandy, lime, Amer Picon and grenadine served in a goblet, ours goes in a yet-more-tropical direction, expressing what I’d call a proto-“tiki” aesthetic.

This is an ode to the imaginary point in time, in this month’s period of interest (1900- 1919) when the prevailing Martini ratio was 2:1. Bright, briny fino or Manzanilla sherry works in perfect harmony with the blanco tequila, all of which is enhanced by a little salinity and citrus.