One of four cocktails named after the boroughs of New York the Brooklyn cocktail takes the Manhattan formula and punches it up a bit. The Brooklyn calls for dry vermouth and two more esoteric spirits to modify, the first being the readily available bottle of Maraschino and the second being hard to come by ‘Amer Picon’. Unless you’ve visited France lately it’s likely you’ll have to substitute an amaro for the ‘Picon’. ‘Picon’ is known for a bright orange finish so I would recommend either Amaro Cio Ciaro, Bigallet China-China, or Amaro Ramazzotti (or you can dig a little deeper). The Brooklyn has grown to be a favorite of many Manhattan enthusiast and carries a valuable lesson in how much fun you can with the Manhattan formula.
HISTORY & ROOM FOR DEBATE
There is room for debate in regards to the Brooklyn and which vermouth makes for the best cocktail. Its original incarnation in J.A. Grohusko’s Jack’s Manual (1908) the drink calls for equal parts rye & sweet vermouth. In 1914 the drink was reprinted this time calling for dry vermouth and it’s this recipe that would find its way to the Savoy Cocktail Book (1930). If you’re to order a Brooklyn today it will almost always be made with dry vermouth allowing the maraschino and Amaro to add the needed sweetness and complexity. However, I was born to disagree so for my preferred build I’ll call for sweet vermouth with a dash of Luxardo Maraschino and Bigallet China-China.
Stir. Strain into a chilled coupe. Orange expression + Luxardo Cherry
This cocktail falls into the Manhattan family and as such, there is no limit to how many variations you can come up with. Below I’ll submit a few recipes but remember that the 2:1 (or 3:1) base/modifier will leave your drink balanced. Have fun at the home bar substituting different base spirits, vermouth, and Amari.
MANHATTAN: 2 Rye Whiskey, 1 Sweet Vermouth, 3 Dash Angostura, Orange/Cherry
RED HOOK: 2 Rye Whiskey, ½ Punt e Mes, ½ Luxardo Maraschino
LONGEST STANDING: 2 Rye Whiskey, ¾ Punt e Mes, ¼ Maraschino, ¼ Fernet Branca
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