Name: Brooklyn
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Rye whiskey 50% abv; 45 ml Dry vermouth; 10 ml Amer Picon; 10 ml Maraschino liqueur; 10 ml Chilled water

Jane Gillis 12w

I just made this accornding to the recipe. It was a little sweet. Next time I will try it with only the dry vermouth (doubled). But, it is very nice and goes down much too easily.

Mel Donahue Premium Member 13w

I prefer a 45/40/10/10 measurement, otherwise I think the dry vermouth dominates. Otherwise , a nice sipper.

Chris Garner Premium Member 18w

I wish I could try this but Amer Picon is illegal to import into the US.

Werd Bmocsil 1y

Hm.
Good? Well, yes, but perhaps the hype skewed my expectations. Much drier than I had hope. But then I didn't pay any attention to the strength & taste guide.

Werd Bmocsil 1y

I'll try again with the "Grohusko's" recipe.

Antoni Baltar 1y

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...

Antoni Baltar 1y

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

Antoni Baltar 1y

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...

Simon Difford Verified User Premium Member 1y

I think we're in agreement. Jacob A. Grohusko’s 1908 “Jack’s Manual” calls for “50% Ballor Vermouth” (spelt with a ‘B’ not a ‘V’). Please follow the "Grohusko's recipe" link above for a Brooklyn made with sweet vermouth.

Jim G 2y

I think this one may have to grow on me. I've tried a few times and like it a little more each time. I am not a huge fan of dry vermouth and whiskey so maybe that's the problem. Used China-China as a sub for Amer Picon.

Danny Schneider 2y

Just subbed in about an 1/8 oz Fernet for the Amer Picon and it's quite tasty

John Hinojos Premium Member 3y

Very good and very interesting cocktail. You can definitely taste the rye and the slight peppery rye flavours. When first made it was a bit sweet, but still very enjoyable. However, as it sat the sweetness softened and the herbal and bitter flavours came forward What a wonderful play of tastes as you consume the cocktail.

1 1/2 fl oz	Straight rye whiskey (100 proof /50% alc./vol.)
1 1/2 fl oz	Strucchi Dry Vermouth
1/3 fl oz	Amer Picon
1/3 fl oz	Luxardo Maraschino liqueur
1/3 fl oz	Chilled water/mineral water (omit if using wet ice)

Brooklyn

How to make

Glassware

Prepare

Method

Garnish

Flavour Profile

Health & Nutrition

Nutrition:

Alcohol content:

Allergens:

History

Review

Variations/similar cocktails

Comments & Discussion

See more...