CLASSIC COCKTAIL · 1890–1919
Brooklyn
The Manhattan’s drier, bitter-edged cousin, with maraschino and a whisper of Amer Picon.
1908Historical classicResearched
The Brooklyn appears in Jacob “Jack” Grohusko’s 1908 Jack’s Manual, made with rye whiskey, Italian vermouth, Amer Picon and maraschino. Grohusko, head bartender at Baracca’s Restaurant on Wall Street, had only a tenuous Brooklyn connection — the bar’s owner was a Brooklynite. Later versions, including Straub’s 1913 recipe and the Savoy’s 1930 version, used dry French vermouth.
THE RECIPEDry, bitter-sweet and complex
Ingredients
- Rye whiskey60 ml
- Dry vermouth30 ml
- Maraschino liqueur7.5 ml
- Amer Picon2.5 ml
- Cherryto garnish
Method
Stir the rye, vermouth, maraschino and Amer Picon with ice until very cold. Strain into a chilled cocktail glass and garnish with a cherry.
Cocktail glass · no ice · cherry