Brooklyn
Stir ∙ 3 min ∙ 24.3% ABV ∙
The Brooklyn is a stirred whiskey cocktail of rye, dry vermouth, Amer Picon, and maraschino liqueur, served up in a coupe. Dry and bittersweet, with rye's spice up front, a faint cherry-almond note underneath, and a bitter, orange-tinged finish that never turns syrupy.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Stir all ingredients with ice: straight Rye whiskey 45 mlDry vermouth 45 mlAmer Picon 10 mlMaraschino liqueur 10 ml
- Strain into the chilled glass
- Garnish with a maraschino cherry on a skewer
Tips
- Stir with plenty of large ice cubes for 25-30 seconds to reach proper dilution - rye, dry vermouth and two liqueurs need the water, and none of it has citrus to soften the edge.
- Since true Amer Picon is hard to find outside Europe, use a small measured substitute blend (e.g. amaro plus orange liqueur and bitters) to keep the 10 ml balance intact.
- Measure the Amer Picon and maraschino liqueur precisely at 10 ml each; being generous with either will overpower the equal 45 ml rye and dry vermouth base.
- Strain into a chilled coupe so the drink stays cold despite having no ice in the glass, and garnish with a single maraschino cherry dropped in last.
History
The Brooklyn takes its name from the New York City borough, part of a family of early 20th-century cocktails named for the city's boroughs alongside the Manhattan and the Bronx. Most sources trace the drink recognized today to bartender Jacob "Jack" Grohusko, who published a recipe of rye whiskey, dry vermouth, maraschino liqueur, and the French bitter orange liqueur Amer Picon in his 1908 bartender's guide, Jack's Manual, making it the earliest known print appearance of the now-standard formula. Some accounts note that other, unrelated drinks calling themselves "Brooklyn" circulated around the same period, including one credited to actor and playwright Maurice Hegeman in 1910 at the Schmidt Cafe near the Brooklyn Bridge, made with hard cider, absinthe, and ginger ale, but these early rivals did not endure. The Grohusko-style Brooklyn largely fell out of use after Prohibition and was revived only during the cocktail renaissance of recent decades.
FAQ
What's in a Brooklyn cocktail?
Rye whiskey, dry vermouth, Amer Picon, and maraschino liqueur, stirred and strained up into a coupe with a maraschino cherry. The rye leads, with the vermouth, Amer Picon, and maraschino all in supporting amounts.
How do you make a Brooklyn cocktail?
Stir the rye, dry vermouth, Amer Picon, and maraschino liqueur with ice until well chilled, then strain into a coupe and garnish with a maraschino cherry. It is stirred rather than shaken because there is no citrus or egg to aerate, and stirring keeps the drink clear.
What is the difference between a Manhattan and a Brooklyn cocktail?
A Manhattan is rye, sweet vermouth, and bitters, while a Brooklyn swaps the sweet vermouth for dry vermouth and adds Amer Picon and maraschino liqueur. The result is a drier, more bitter, faintly nutty drink than the rounder, sweeter Manhattan.
What is an old Brooklyn drink?
The Brooklyn is itself the old Brooklyn drink most people mean: a stirred rye cocktail built with dry vermouth, Amer Picon, and maraschino liqueur, served up with a cherry.
What are the 5 borough cocktails?
The five borough cocktails are the Manhattan, Brooklyn, Bronx, Queens, and Staten Island, each named after a New York City borough and built around a base spirit with vermouth. The Brooklyn is the rye-based one, distinguished by its Amer Picon and maraschino liqueur.
Is a Brooklyn cocktail vegan?
Yes, a Brooklyn is vegan, vegetarian, and lactose-free, since it contains only whiskey, vermouth, and liqueurs with no animal-derived ingredients.
