The Story Behind The Brooklyn Cocktail
The Brooklyn is a part of a collection of cocktails named after the different boroughs of New York City, including the Bronx, the Manhattan, the Queens, and the Staten Island Ferry. Coming onto the scene in the early 1900s, the Brooklyn is most similar to the Manhattan — with a base of rye whiskey and vermouth — but calls for Amer Picon rather than Angostura bitters and adds in Maraschino liqueur.
Amer Picon — a French bitter essenced with orange, gentian, and quinine — unfortunately hasn’t been sold in the United States in years. The Brooklyn was especially popular right before Prohibition, when Amer Picon was still being imported. For those who want to replicate the full experience, try swapping in a less aggressive amaro, such as Ramazzotti. In a crunch, Angostura or orange bitters still work great.
Ingredients
- 2 ounces rye whiskey
- 1 ounce dry vermouth
- 1/4 ounce Maraschino liqueur
- 1/4 ounce Amer Picon (or 2 dashes Angostura or orange bitters)
- Garnish: cocktail cherry
Directions
- Add ingredients to a mixing glass with ice and stir until chilled.
- Strain into a chilled coupe and garnish with a cocktail cherry.
Recipe Rating
