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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Dave D.

29th June at 02:54

I love this drink…just made me a nightcap….and I do have a bottle of Amer Picon that I keep refrigerated but “all truth told” , ordered it from Belgium during the pandemic….seems to still be wonderful?? I used my staple, Bulliet Rye…and both Martini and Rossi vermouths..

mregisterfl

28th June at 21:12

No Amer Picon here in the USA, so made with equivalent amount of China China. I didn’t add triple sec or water, but stirred longer than normal. Really delicious and highly recommended. My choices: Wild Turkey 101 Rye, Dolin dry, Cocchi di Torino sweet, China China, Luxardo Maraschino.

Werd Bmocsil

10th June at 01:10

My first cocktail with Amer Picon, and it's fantastic.
Thanks to The Cocktail Seminars by Brian Hoefling for alerting me to the recipe by Jamie Boudreau. Since the Amer Picon recipe uses Amaro Ramazzotti as the base, perhaps Ramazzotti plus some orange bitters would come close. :shrug:

Werd Bmocsil

10th June at 19:17

The original "Amer Boudreau" recipe:
https://spiritsandcocktails.wordpress.com/2007/09/09/amer-picon/

1 reply

Florian Ruf

26th May at 20:33

I made the original recipe and found it ready for improvement. Triple sec or chartreuse could be a good tip, thank you!

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.