Antoni Baltar

Anyway, my Brooklyn's are and I'm afraid there will be, made with red vermouth. Since I was young, my favourite. my beloved one, it has been the Manhattan. But I love the Brooklyn too, as his close cousin. The genuine one, not the aberration, excuse me again, the misinterpretation with dry vermouth...

At that time, french vermouth was equal to white-dry, italian was equal to red-sweet. Maybe Vallor was white, I don't know, but it's certain it was SWEET. It was an IBA 50 official cocktail, and the reported ingredient was sweet vermouth. So, when you drink a Brooklyn made with dry vermouth, you are drinking an Old Pal without Campari, but not a Brooklyn. I would suggest, appeling to diplomacy , preparing a Brooklyn with French white sweet vermouth, the excellent Dollin Blanc for instance

Excuse me, I know there is an article for Brooklyn (Grohusko's original), but i do need to say it, and say it loud James Brown's style: The Brooklyn made with Dry Vermouth is an ABERRATION, excuse me, it's a MISTAKE, excuse me again, it's a MISINTERPRETATION. Tje original Grohusko's recipe ( thanks to gods his name remains) calls for VALLOR vermouth. French, yes, but RED SWEET too. I will go on in my next comment, too many characters...

Excuse me, Avery, but I must say it loud: The NUCLEAR DAIQUIRI is a PIECE OF ART. A real great creation. That Wordsmith you mention is just ( and it's not bad at all) a Last Word made with overproof rhum. Where is the creativity here??? I can't find it. You can call it Wordsmith, I will call it a Last Word w/ Overproof Rum.
Do it yourself a favour and prepare a Nuclear Daiquiri. I'm about to do it right now. With a dash of absinthe (green, of course), a great improvement I found somewhere. And you know, this little movement is much more creative than swapping gin for overproof rum...
If you are the creator of the "Wordsmith", my congratulations. In other case, raise your cocktal glass with me and let's toast for GREGOR DE GRUYTHER. A cocktail Master, no doubt! Cheers