Name: Sunset Park
Total time: 3 min
Cuisine: Cocktail
Ingredients: 50 ml Rye whiskey 50% abv; 15 ml Apricot liqueur; 15 ml Dry vermouth; 2 dash Aromatic bitters; 7.5 ml Chilled water

Sunset Park
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Serve in a Coupe glass

Ingredients:
1 ²⁄₃ oz	Straight rye whiskey (100 proof /50% alc./vol.)
¹⁄₂ oz	Luxardo Apricot Albicocca Liqueur
¹⁄₂ oz	Strucchi Dry Vermouth
2 dash	Angostura Aromatic Bitters
¹⁄₄ oz	Chilled water

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of oversized coin-shaped orange zest twist.
STIR all ingredients with ice.
FINE STRAIN into chilled glass.
Prepare garnish of coin-sized orange zest twist.
EXPRESS orange zest twist over cocktail and float as garnish.

Allergens:

Recipe contains the following allergens:

Dry vermouth - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

The original recipe calls for a full 2oz (60ml) bottled-in-bond straight rye (without the optional extra splash of water to help with dilution). Just 1/3oz (10ml) less whiskey produces a more approachable but still spirit-forward late-night sipper.

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Variant:

Brooklyn recipes and contemporary riffs named after Brooklyn neighbourhoods

History:

Adapted from a recipe created in 2009 by Michael Madrusan at Milk & Honey in New York City, USA.

More cocktails by Michael Madrusan

Nutrition:

One serving of Sunset Park contains 162 calories

Alcohol content:

1.8 standard drinks
29.06% alc./vol. (29.06° proof)
25.6 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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G. M. Genovese

8th January at 19:35

Intriguing flavors. In my eyes, one of the more worthy showcases for apricot liqueur. I first tried this with Rittenhouse Rye, Giffard Abricot du Roussllon, and Noilly Prat. Something was missing. A few iterations later, I subbed Dolin Blanc for the vermouth (and Willet Pot Still Bourbon for the rye), without adjusting any specs, and that was the one.

G. M. Genovese

8th January at 19:36

Appologys for te speling mistakess. Bin a lonng daye.

David Teager

6th February 2023 at 00:02

This has made its way into our top ten list. Sometimes we use a mix of bourbon and rye, but it is better with good rye alone.

David Teager

11th October 2024 at 23:09

I still love this cocktail, but I’m always interested in riffs. Tonight I tried it with applejack, dry vermouth, and Belle de brillet pear liquor. Cardamom bitters, if you have it.