Brooklyn
Stir ∙ 3 min ∙ 24% ABV ∙
The Brooklyn is a stirred whiskey cocktail of rye, dry vermouth, Amer Picon, and maraschino liqueur, served up in a coupe.
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
- There's no citrus to soften rye, dry vermouth, and two liqueurs, so the water has to; stir over plenty of large cubes for 25–30 seconds.
- Amer Picon is hard to find outside Europe; in its place, make up the 10 ml from a blend such as amaro with a little orange liqueur and bitters.
- The Amer Picon and maraschino are 10 ml each against 45 ml each of rye and dry vermouth; pour either one generously and it takes over.
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 it in his 1908 bartender's guide, Jack's Manual. His recipe called for equal parts rye whiskey and Italian (sweet) vermouth, with a dash each of maraschino liqueur and the French bitter orange liqueur Amer Picon. It is the earliest known print appearance of the Brooklyn. Dry vermouth came later, in Jacques Straub's 1913 manual and then in the 1930 Savoy Cocktail Book. Other, unrelated drinks called "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. 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?
45 ml each of rye whiskey and dry vermouth, with 10 ml each of Amer Picon and maraschino liqueur.
How do you make a Brooklyn cocktail?
Stir 45 ml rye, 45 ml dry vermouth, 10 ml Amer Picon and 10 ml maraschino with plenty of large cubes for 25–30 seconds. Strain into a chilled coupe and garnish with a maraschino cherry. There is no citrus to soften the drink, so the water from a long stir does that job.
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. That makes the Brooklyn drier, more bitter and faintly nutty, where the Manhattan is sweeter.
What are the 5 borough cocktails?
The five borough cocktails are the Manhattan, Brooklyn, Bronx, Queens, and Staten Island Ferry, each named after a New York City borough. The Brooklyn is the one made with rye, dry vermouth, 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.
