Brooklyn Cocktail
The boroughs have their own cocktail, and Brooklyn brings rye whiskey, dry vermouth, and maraschino together with an Italian amaro standing in for the original Amer Picon. It is drier and more complex than a Manhattan, with an intriguing bitter edge.
- 2 ozrye whiskey
- 1 ozdry vermouth
- ¼ ozmaraschino liqueur
- ¼ ozamaro montenegro
- Maraschino cherrygarnish
- 1Combine rye whiskey, dry vermouth, maraschino liqueur, and Amaro Montenegro in a mixing glass.
- 2Fill with ice and stir for 30 seconds until well chilled and properly diluted.
- 3Strain into a chilled coupe glass.
- 4Garnish with a maraschino cherry.
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The Brooklyn Cocktail first appeared in J.A. Grohusko's Jack's Manual in 1908, a year after the Borough of Brooklyn became part of New York City. The original recipe calls for Amer Picon, a French bitter orange liqueur that is difficult to source in the United States, so most modern versions substitute a similar Italian amaro such as Amaro Montenegro, Ramazzotti, or Ciociaro. The Brooklyn fell out of fashion for decades before being revived during the craft cocktail renaissance of the 2000s, and it has since earned recognition as one of the great pre-Prohibition classic cocktails.
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