| 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 (omit if using wet ice) |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Coupe glass.
- Prepare skewered Luxardo Maraschino Cherry for garnish.
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
- Garnish with skewered cherry.
Recipe contains the following allergens:
- Strucchi Dry Vermouth – Sulphur Dioxide/Sulphites
Review:
Perhaps my favourite of the many renditions of the Brooklyn cocktail due to being dry yet made approachable by faint sweet maraschino and bittersweet herbal complexity.
Variant:
Brooklyn (Grohusko's original)
Brooklyn recipes and contemporary riffs named after Brooklyn neighbourhoods
History:
One of the Manhattan variations named after New York's five boroughs, the Brooklyn Cocktail was inspired by the already established and popular Manhattan and the Bronx.
The Brooklyn Cocktail (as we know it today) first appears in print in Jacob. A. Grohusko's 1908 Jack's Manual.
BROOKLYN COCKTAIL
Jacob. A. Grohusko, 1908
1 dash Amer. Picon bitters
1 dash Maraschino
50% rye whiskey
50% Ballor Vermouth
Fill glass with ice.
Stir and strain. Serve.
Jacob 'Jack' Grohusko lived in Hoboken, New Jersey, and was the head bartender at Baracca's Restaurant in Wall Street, lower Manhattan. His only tenuous link with Brooklyn was that the owner of Baracca's, Victor Baracca, was a Brooklynite. No matter, he put the borough on the cocktail map and, in 1913, Jacques Straub included a version of the drink using French [dry] vermouth rather than Italian [sweet] in his Straub's Manual of Mixed Drinks.
BROOKLYN COCKTAIL
Jacques Straub, Straub's Manual of Mixed Drinks, 1913
1 Dash Amer Picon.
1 Dash Maraschino.
½ Jigger French Vermouth.
½ Jigger good Rye Whiskey.
Stir.
You'll also find the Brooklyn in Harry Cradock's 1930 The Savoy Cocktail Book made with 2/3 Canadian Club whisky and 1/3 French vermouth alongside dashes of Amer Picon and Maraschino. In his 1934 Official Mixer's Manual, Patrick Gavin Duffy also opts for the 2/3 rye whiskey to 1/3 French vermouth formula.
BROOKLYN COCKTAIL.
Harry Cradock, The Savoy Cocktail Book, 1930
1 Dash Amer Picon.
1 Dash Maraschino.
⅔ Canadian Club Whisky.
⅓ French Vermouth.
Shake well and strain into cocktail glass
BROOKLYN COCKTAIL
Patrick Gavin Duffy, Official Mixer's Manual, 1934
1 Dash Amer Picon
1 Dash Maraschino
⅔ Rye Whisky
⅓ French Vermouth
Stir well in ice and strain.
Nutrition:
One serving of Brooklyn contains 199 calories.
Alcohol content:
- 2.1 standard drinks
- 24.8% alc./vol. (49.6° proof)
- 29.8 grams of pure alcohol
Join the Discussion
... comment(s) for Brooklyn
You must log in to your account to make a comment.