Name: Brooklyn (perfect)
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Rye whiskey 50% abv; 15 ml Dry vermouth; 15 ml Rosso/sweet vermouth; 10 ml Amer Picon; 10 ml Maraschino liqueur; 10 ml Chilled water

Brooklyn (perfect)
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Serve in a Coupe glass

Ingredients:
1 ¹⁄₂ oz	Straight rye whiskey (100 proof /50% alc./vol.)
¹⁄₂ oz	Strucchi Dry Vermouth
¹⁄₂ oz	Strucchi Rosso Vermouth
¹⁄₃ oz	Amer Picon
¹⁄₃ oz	Luxardo Maraschino liqueur
¹⁄₃ 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 garnish of Luxardo Maraschino Cherry.
STIR all ingredients with ice.
FINE STRAIN into chilled glass.
Garnish with maraschino cherry.

Allergens:

Recipe contains the following allergens:

Dry vermouth, Rosso/rouge/sweet vermouth (di Torino) - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

A perfect Manhattan with bittersweet liqueur rather than aromatic bitters and a balancing dash of sweet maraschino liqueur.

If you can't obtain Picon Amer then consider substituting with 5ml Bigallet China-China, 5ml chilled water, and 1.25ml triple sec.

View readers' comments

Variant:

Brooklyn recipes and contemporary riffs named after Brooklyn neighbourhoods

History:

Brooklyn cocktail history

Nutrition:

One serving of Brooklyn (perfect) contains 199 calories

Alcohol content:

1.9 standard drinks
24.71% alc./vol. (24.71° proof)
25.9 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 10 of 15 comments for Brooklyn (perfect).
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Ben R

22nd December 2024 at 03:33

I've been looking forward to make this for about two years. I finally tracked down a bottle of the Golden Moon equivalent of Amer Picon, not being able to source the authentic ingredient in my country. I'm kicking myself for not seeing the recommendation to use China-China, as I've had a bottle of that for some time. Yet they taste fairly different, so now I get to make both...

I get the comparison to a Manhattan, but it's almost a disservice. Far superior. Top 10 Difford's maybe.

Matt

13th December 2024 at 03:30

I'm surprised at the peek of the dry vermouth that came at the start. Made with Bigallet China-China (w/ triple sec added as recommended above). Very good, but this has become a bit too involved in crafting for me to want to go to often. I favor other Manhattan variants.

Dave D.

19th November 2024 at 04:30

What a great drink….I was able to secure a bottle of Amer Picon during Covid and still good from the fridge……used Rittenhouse and Martini and Rossi on the vermouths…..sooo good I had to have two!

Morten Carlsbaek

2nd August 2024 at 21:26

Best Manhattan version I've had!
I used the Danish Rye Whisky from Stauning. Very dominant rye taste, so I stod by the 10 ml of Bigallet China-China and 10 ml water, but added 1,25 ml Cointreau as recommended. Vermouths were the fairly dry and bitter Chazalettes Rosso and just a plain dry vermouth.
I'll be back to the perfect Brooklyn, so much more that its parts.

Frederic D.

6th July 2024 at 00:16

Made with Pikesville Rye (110 proof) and Bigallet China-China. I really enjoyed it but was surprised at how much the maraschino liqueur came through on the back end. This improved with the addition of an ice cube, so lesson learned: proper dilution is key to fully enjoying this drink.

Stephen Broughall

3rd April 2024 at 00:00

Had muled Picon Biere back from France, so used that. Tasted great but I guess will still have to pursue the elusive Picon Amer to compare.

Alex White

13th January 2022 at 16:19

Have just made an alternative along the same lines... 45ml Daddy Rack Tennessee Whiskey, 15ml Antica Formula, 15ml Martini Ambrato, 10ml Luxardo Perla Dry, 10ml Amaro Nonino Quintessentia, 5ml Clementi China Antico, 5ml Water. Spritz of Orange Zest. Obligatory Cherries!

Bertrand Péraut

10th March 2021 at 12:48

If French amaro refers to Picon Amer, then it should be said that Picon actually comes from Belgium. However, it's so good that it could be French ! ;)
Although I tend to prefer the dryer Brooklyn Cocktail, I must admit that this version is... perfect ! One of my favorite cocktails in winter. It's so comforting.

Kjell Eriksson

7th May 2021 at 21:36

Picon Amer is obviously produced in Belgium nowadays, but I think it’s safe to say that it is an original French bitter, given that Gaétan Picon was French, born and bred, although he first started producing the beverage in Algeria. See for instance https://en.wikipedia.org/wiki/Picon_(apéritif).

Simon Difford

10th March 2021 at 13:10

Whooops! Thanks for the correction. I've removed the reference.

JACQUELINE KIRK

6th February 2021 at 16:04

Not sure if someone has mentioned already among all the comments, but the Greenpoint variation is very nice! I actually prefer it with green Chartreuse, but this is the original recipe with yellow IIRC.
2 ounces rye whiskey
1/2 ounce yellow Chartreuse
1/2 ounce sweet vermouth
1 dash Angostura bitters
1 dash orange bitters
Garnish: lemon twist

Simon Difford

7th February 2021 at 18:12

Great suggestion. I've added a link to the Greenpoint above.

Alex White

1st February 2021 at 19:16

My favourite Manhattan-style recipe. I make with Bigallet China-China in place of the Picon, which I prefer. Also add a drop or two of the syrup from the Maraschino jar.

Simon Difford

8th February 2021 at 21:57

Thanks Alex. Bigallet China-China is a great tip. after experimentation, I've added a note above, but instead of maraschino, I found triple sec added the missing orange notes while water tames the higher alc./vol..

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