Brooklyn
A dry rye cocktail with dry vermouth, Amer Picon, and maraschino.
The Brooklyn sits beside the Manhattan as a drier, more aromatic rye cocktail. Dry vermouth replaces sweet vermouth, Amer Picon contributes bitter orange depth, and maraschino adds a light cherry note. Stirred and served up, it is leaner and more bitter than a Manhattan. Early twentieth-century New York manuals established the drink among the borough cocktails.
Ingredients
- • 2 oz rye whiskey
- • 0.75 oz dry vermouth
- • 0.25 oz Amer Picon
- • 0.25 oz maraschino liqueur
Did you know?
“The Brooklyn appears in early twentieth-century New York cocktail lists as a dry counterpart to the Manhattan, typically using Amer Picon and maraschino.”
Bartender's Note
Amer Picon is scarce in the U.S.; Torani Amer or a measured amaro-orange blend is a common substitute. Keep maraschino light.
Missing a bottle? See smart swaps in Learn.
How to make the Brooklyn
- 1Add rye, dry vermouth, Amer Picon, and maraschino to a mixing glass with ice
- 2Stir until well chilled
- 3Strain into a chilled coupe
- 4Garnish with a brandied cherry
