Brooklyn
Rye, dry vermouth, maraschino and amaro. A drier cousin of the Manhattan.
Stirred · Coupe · Medium · about 3 minutes · about 30% ABV
Ingredients
- 60 ml Rye whiskey
- 22.5 ml Dry vermouth
- 7.5 ml Maraschino liqueur
- 7.5 ml Amaro (e.g. Montenegro, Nonino)
- Cocktail cherry (garnish)
Method
- Chill the glass
- Pour 60 ml rye whiskey into the mixing glass
- Pour 22.5 ml dry vermouth into the mixing glass
- Pour 7.5 ml maraschino liqueur into the mixing glass
- Pour 7.5 ml Amaro (e.g. Montenegro, Nonino) into the mixing glass
- Add ice
- Stir
- Strain
- Garnish
About the Brooklyn
The Brooklyn appeared in the early 1900s as a Manhattan variation. It needs Amer Picon, a French bitter orange liqueur that is hard to find in many countries today. It inspired a whole family of modern drinks named after Brooklyn neighbourhoods.
The vermouth cocktail family. Vermouth reached American bars in the 1860s and 1870s, and bartenders began stirring it with whiskey, gin and brandy. That gave us the Manhattan and the Martinez, the ancestor of the Martini. Drinks in this family are stirred rather than shaken, and they are all about the balance between the spirit and the aromatised wine.
Brooklyn FAQ
What's in a Brooklyn?
60 ml rye whiskey, 22.5 ml dry vermouth, 7.5 ml maraschino liqueur, 7.5 ml amaro (e.g. montenegro, nonino), garnished with cocktail cherry.
How strong is a Brooklyn?
About 30% ABV once mixed with ice, which is 2.8 Australian standard drinks per serve. That is close to a straight spirit, so sip it slowly.
Should I shake or stir a Brooklyn?
Stir it. It is made only of spirits and wines, so stirring keeps it clear and silky. Shaking would make it cloudy and frothy.
What glass do you serve a Brooklyn in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
