ClassicsWinter

Brooklyn

First printed by Jacob A. Grohusko, Jack's Manual, 1908

The Brooklyn is rye and dry vermouth stirred with a little maraschino and an Amer Picon-style amaro, served up with a cherry. It drinks drier and more bitter than a Manhattan, with a bittersweet orange note from the amaro. A stirred drink for cold January nights.

  • GlassMartini
  • MethodStirred
  • Ingredients4
Brooklyn

Ingredients

Making a batch?
Servings
Luxardo maraschino cherryGarnish
Total volume—

Directions

  1. Stir in a mixing glass with ice until very cold.
  2. Strain into a chilled coupe or cocktail glass.
  3. Garnish with a Luxardo maraschino cherry.

ToolsJiggerMixing glassBar spoonJulep strainerMartini glass

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History

The Brooklyn first appears in Jacob A. Grohusko's 1908 Jack's Manual, made with rye, Italian vermouth and dashes of Amer Picon and maraschino. Later books switched to dry vermouth, which is how most bartenders make it today. Amer Picon, a French orange amer, is hard to find in the United States, so bartenders use a similar bittersweet amaro.

Making a batch? Scale it for a crowd, add dilution water, and see how many bottles to buy.
Quick sizes
How are you making it? ⓘ Batching includes dilution water. Pre-batched cocktails need added water to replace the melt from stirring or shaking. We use Jeffrey Morgenthaler's standard: 18% for spirit-forward drinks, 25% for shaken.

What you'll need to buy

Based on 750ml bottles (25.4 oz), rounded up.

Bottle math, generally

750ml bottle25.4 oz
2 oz pours per bottle12 cocktails
1.5 oz pours per bottle16 cocktails
1 oz =29.6 ml
This recipe per 750ml of spirit—

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