Brooklyn cocktail

Brooklyn

Alessandro Scire Calabrisotto

Sophisticated, bittersweet and unmistakably New York, the Brooklyn is the borough's answer to the Manhattan — a rye whiskey classic that rewards anyone willing to seek out its more unusual ingredients. Drier and more enigmatic than its famous cousin, it has become a quiet favourite among bartenders who prize balance over showmanship.

History of the Brooklyn

The Brooklyn belongs to a celebrated family of cocktails named after New York City's boroughs, joining the Manhattan, the Bronx and the lesser-known Queens. It is widely believed to have emerged in the early twentieth century, with one of its earliest printed appearances credited to Jacob Abraham Grohusko, whose bartending guide Jack's Manual helped document the drinks of the era.

In its classic form, the Brooklyn combines rye whiskey and dry vermouth with two distinctive modifiers: maraschino liqueur and Amer Picon, a bittersweet French orange aperitif. As Amer Picon became difficult to find outside France, the cocktail faded from popularity for decades. Its revival owes much to the modern craft cocktail movement, which embraced obscure classics and inspired bartenders to recreate the original Picon flavour using substitutes such as Amaro CioCiaro or Bigallet China-China.

Recipe: How to Make a Classic Brooklyn

Ingredients:

  • 60 ml (2 oz) rye whiskey
  • 22.5 ml (0.75 oz) dry vermouth
  • 7.5 ml (0.25 oz) maraschino liqueur
  • 7.5 ml (0.25 oz) Amer Picon (or Amaro CioCiaro as a substitute)

Instructions:

  1. Add the rye whiskey, dry vermouth, maraschino liqueur and Amer Picon to a mixing glass.
  2. Fill the mixing glass with ice and stir for around 20 to 30 seconds until well chilled and properly diluted.
  3. Strain into a chilled coupe or cocktail glass.
  4. Garnish with a brandied cherry and serve immediately.

Tips for Perfection:

  • Use a robust, higher-proof rye to keep the whiskey assertive against the bittersweet modifiers.
  • Stir rather than shake — this is a spirit-forward drink that should be silky and crystal clear, never clouded.
  • Measure the maraschino carefully; even a few extra drops can tip the balance into cloying sweetness.

Additional Recommendations

Variations:

  • The Greenpoint: a modern riff swapping Amer Picon and maraschino for yellow Chartreuse and sweet vermouth.
  • The Bensonhurst: replaces the dry vermouth with Cynar and the Picon with maraschino for a herbal, bittersweet take.
  • Bourbon Brooklyn: using bourbon in place of rye for a softer, slightly sweeter profile.

Pairings:

  • Aged hard cheeses such as Gruyère or a mature Cheddar.
  • Cured charcuterie, particularly bresaola or prosciutto.
  • Dark chocolate with a high cocoa content.

Presentation:

  • Serve in a well-chilled coupe to keep the drink cold without dilution.
  • Finish with a single quality brandied cherry resting at the bottom of the glass.

Curiosity: A Fun Fact About the Brooklyn

While the Manhattan, Bronx and Brooklyn all earned their place in cocktail history, the full set of borough cocktails is rarely complete — drinks named for Queens and Staten Island exist but never achieved the same fame. The Brooklyn endured largely because passionate bartenders refused to let a missing ingredient consign it to obscurity, reinventing it for a new generation.

Sources

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