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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...
Antoni Baltar
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.