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Brooklyn
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...
14th June at 04:49
I'll try again with the "Grohusko's" recipe.
7th March at 19:05
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...
7th March at 19:01
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
7th March at 18:52
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...
8th March at 09:11
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.
20th January 2024 at 00:29
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.
30th September 2023 at 01:16
Just subbed in about an 1/8 oz Fernet for the Amer Picon and it's quite tasty
25th May 2023 at 00:38
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.
14th February 2023 at 00:13
Torani Amer is a good sub for Picon if you live in the US. The makers claim it was directly inspired by the French aperitif. I've never tried Amer Picon, but I do know a Brooklyn made with Torani is pretty great.
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.