The Brooklyn cocktail finds a good balance between the sweetness of maraschino liqueur and a nice dry vermouth (instead of the sweet vermouth used in a Manhattan), making it a delicious twist on the original. And just like its namesake, this cocktail is a little bit weirder than its neighboring borough, using a relatively obscure French bitter called Amer Picon. If you can't find any, though, feel free to use a more popular amaro like Ramazotti, or just a few extra dashes of Angostura bitters.
The Brooklyn cocktail is one of a loose family of New York-named drinks, including the Manhattan and the Bronx. Though its origins are unclear, it can most likely be traced back to the years before Prohibition. While the Brooklyn fell out of popularity in the '20s and '30s, it has come back into style in recent years thanks to growing interest in pre-Prohibition cocktails.
|2 oz rye whiskey|
|0.75 oz dry vermouth|
|0.25 oz maraschino liqueur|
|0.25 oz Amer Picon, Ramazotti, or 2-3 dashes Angostura bitters|
|Cherry for garnish|
How to make a Brooklyn
- Add all ingredients to a mixing glass with ice and stir until chilled.
- Strain into a chilled cocktail glass.
- Garnish with a cherry and serve.