Name: Brooklyn (Grohusko's original)
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Rye whiskey 50% abv; 45 ml Rosso/sweet vermouth; 5 ml Amer Picon; 5 ml Maraschino liqueur; 10 ml Chilled water

Frederic D. Premium Member 28w

Really, really like this one. I used Wild Turkey Rare Breed Rye, and Bigallet China-China in lieu of Picon (I had bought a bottle last time I went back to Belgium, but my dad and I drank it there). Not too sweet but also other dry, nice spice from the rye, and the unmistakable Maraschino funk to tie it all together.

Florian Ruf Premium Member 1y

Excellent cocktail, much drier than I thought. I would not use dry vermouth as in the temporary recipes.

Dave D. Premium Member 1y

This is an excellent drink but slightly a bit more vermouth flavor than I prefer and I have my bottle of Amer Picon I bought out of Belgium during Covid. I keep it refrigerated and seems ok still.

Tuber Magnatum Premium Member 1y

I too have a bottle of Amer Picon bought on trip to Europe and shared your concerns regarding longevity once opened. What I now do with all my "perishable" liquids, e.g. vermouth, is not only keep them in the fridge, but use argon gas to replace the oxygen in the bottle. I use a Bottle Thief system in conjunction with a Coravin device. Clearly excessive and OCD of me, but while it may be my imagination, I really do believe it improves the life of these lower alcohol bottles!

Simon Sedgley Premium Member 1y

We have a few wine fridges that keep everything inside at a constant temperature of 12°C. Our rule of thumb is that if it's below 20%ABV then it goes in there once opened. Since Amer Picon is 21%ABV we leave it out on our bar...our bottle is probably approaching 12 months and appears to be holding up well. But maybe we are a bit more cavalier than others. At the end of the day, our humble advice is just to drink the stuff...that's what it's for. Cheers.

Tuber Magnatum Premium Member 1y

I don't think you are cavalier, but I rather suspect your bottles get finished more quickly than mine! I use 30%ABV as my cut off, but after reading your reply, I did a little more reading and was surprised to find that there isn't consensus on the 20-30% range. Further, I was baffled by the suggestion that in this range, if the base of the product was distilled it doesn't need refrigeration. Not sure I understand why distillation would make a difference if in did it does. Fortunately my wife has come to accept that the top shelf on our downstairs fridge has been permanently usurped for those 20-30% ABV bottles!

Jono Eshleman 3y

Lovely Manhattan riff. 1/6oz is a little fussy for me, 1/4oz was just fine. Will have again!

Neita Woodring 4y

We made with Cointreau - and skipped the water
Brooklyn is in the same family - but much smother than a Manhattan
This is in out top 10 whiskey cocktail

Frederic D. Premium Member 28w

I have to ask, Cointreau in addition to the existing specs, or instead of one of the ingredients? Probably delicious, probably veering into "different cocktail" territory.

1 ¹⁄₂ fl oz	Straight rye whiskey (100 proof /50% alc./vol.)
1 ¹⁄₂ fl oz	Strucchi Rosso Vermouth
¹⁄₆ fl oz	Amer Picon
¹⁄₆ fl oz	Luxardo Maraschino liqueur
¹⁄₃ fl oz	Chilled water/mineral water

Brooklyn (Grohusko's original)

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