The Brooklyn cocktail, part of the New York City borough-themed cocktail family which includes the famous Manhattan and Bronx, often goes unnoticed compared to its more renowned relatives.
This drink, essentially a Manhattan with a Martinez twist, has recently seen a resurgence in popularity. It has inspired various versions named after Brooklyn’s unique neighborhoods, such as Red Hook and Greenpoint.
First documented in Jacques Straub’s 1908 “Drinks,” the Brooklyn cocktail’s decline in popularity is often attributed to its use of Amer Picon, a French aperitif that’s hard to find in the U.S. The original recipe requires Amer Picon, but its scarcity in the States has led to alternative suggestions.
Frank Caiafa, who revised “The Waldorf Astoria Bar Book,” recommends Bigallet China-China Amer as a substitute. If that’s also hard to source, a couple of dashes of Angostura bitters can serve as a last-resort replacement.
Brooklyn Cocktail Ingredients
- Rye Whiskey (60 ml / 2 ounces): Rye whiskey serves as the backbone of the Brooklyn Cocktail.
- Dry Vermouth (15 ml / 0.5 ounce): Dry vermouth adds dryness and herbal complexity.
- Maraschino Liqueur (7.5 ml / 0.25 ounce): Maraschino liqueur imparts sweetness and a hint of nuttiness.
- Amer Picon (7.5 ml / 0.25 ounce): Amer Picon provides a unique citrusy and herbal dimension.
Brooklyn Cocktail Recipe
- Tools & Ingredients: You’ll need a mixing glass, jigger, barspoon, strainer, rye whiskey, dry vermouth, Maraschino liqueur, and Amer Picon.
- Chill Your Glass: Either place your serving glass in the freezer or fill it with ice water to chill.
- Combine Ingredients: Add 2 ounces (60ml) of rye whiskey, 0.5 ounce (15ml) of dry vermouth, and 0.25 ounce (7.5ml) each of Maraschino liqueur and Amer Picon into the mixing glass.
- Stir: Fill the mixing glass with ice and stir for about 15-20 seconds, chilling and diluting the mixture.
- Serve: Strain the cocktail into your chilled glass for a smooth finish.
- Garnish: Add a Maraschino cherry for a touch of sweetness and a pop of color.
The Brooklyn Cocktail – A Blend Of Rye and Dry
Part of the cocktail family named after New York City boroughs, the Brooklyn often stands in the shadow of its more famous counterparts like the Manhattan and Bronx cocktails. However, this refined classic, essentially a modified Manhattan with a hint of Martinez, has seen a resurgence in recent years. It has even inspired various reinterpretations named after the city’s distinct neighborhoods, such as the Red Hook and Greenpoint.
The Brooklyn cocktail debuted in 1908 in Jacques Straub’s “Drinks.” Its decline in popularity over the years can be attributed to its reliance on a relatively obscure ingredient. The original recipe called for Amer Picon, a French aperitif, not widely available in the U.S. Bartenders now often substitute it with Bigallet China-China Amer or a couple of dashes of Angostura bitters as a viable alternative.
Raise a glass to the enduring allure of classic cocktails and the artistry of crafting a truly delicious whisky cocktail!
