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Loading...The Brooklyn, a stiff cocktail dedicated to one of New York City’s five boroughs, is made of whiskey, vermouth, and two types of liqueur, but one hard-to-find liqueur is often substituted with amaro in North American bars. Unlike its counterpart, the Manhattan, the Brooklyn uses a rare, bitter orange liqueur, European-based Amer Picon — making the traditional version nearly impossible to craft.
But the impracticality of making the Brooklyn cocktail only depends on where you live.
Bar Tools
- BARSPOON
- JIGGER
- MIXING GLASS
- STRAINER
TO SERVE: COUPE GLASS
Ingredients
- 1 1/2 OZ. RYE WHISKEY
- 1 1/2 OZ. SWEET VERMOUTH
- 1/4 OZ. LUXARDO MARASCHINO LIQUEUR
- 1/4 OZ. AMER PICON (recommended substitute: Bigallet China-China Amer)
GARNISH: LUXARDO MARASCHINO CHERRY
How to Make
Using a jigger, pour all ingredients into a mixing glass. Stir with large ice until chilled. Use larger ice to not dilute the drink. Strain into a chilled coupe glass and garnish with a Luxardo maraschino cherry.
Nutrition Facts & ABV
- ABV (alcohol by volume): 25.7%
- Calories: 207
- Total carbohydrates: 9.75 grams
- Total sugar: 9.75 grams
Some spirit recipes aren’t available. As such, some nutrition content may be estimated.
History
Amer Picon, created by Gaéton Picon in the 1800s to combat malaria, uses calamus, a medicinal plant with hallucinogenic and sedative side effects. It’s assumed that for this reason, it’s banned by the FDA in the United States. It’s difficult to find Amer Picon across Europe’s lines, but Belgian Shop delivers bottles worldwide.
If sticking true to the drink’s origins, the lone operose ingredient can be bought online — however, since the original printed recipe, Amer Picon’s formulation and proof have changed considerably. A number of distillers toiled to make near-same alternatives to the earlier blueprint, with Golden Moon’s Amer dit Picon coming closest to Gaéton’s original recipe. Since the liqueur is laced with bitter orange notes, an amaro with the same orange qualities is generally accepted in the Brooklyn, Bigallet China-China Amer reigning as heavyweight champion.
The Brooklyn’s original recipe, first appearing in Jack’s Manual, published in 1908 by J A “Jack” Grohusko, reads:
- “1 dash Amer. Picon bitters
- 1 dash Maraschino
- 1/2 jigger Ballor vermouth
- 1/2 jigger rye whiskey”
Ballor vermouth, a favorite of Grohusko’s is a dark, sweet Italian vermouth. A later printing of the recipe in Drinks by Jaques Straub, 1914, wrote French vermouth, a dry variety. After decades of confusion between sweet and dry, and dry captaining most recipes, it’s generally accepted that sweet vermouth makes for a better Brooklyn.
Brooklyn Cocktail FAQs
Where can I get Amer Picon?
Currently, the easiest way to get Amer Picon is to order it online from Belgian Shop, however, the version of Amer Picon originally used when it was first printed has changed.
What are the best substitutes for Amer Picon?
There are a number of substitutes for Amer Picon. Amaro Tosolini, Amaro Ciociaro, Bigallet China-China Amer (a favorite), or Amer dit Picon. Two dashes of angostura bitters may also be used.
What type of whiskey should I use?
Many rye whiskeys, even budget-friendly, work well in a Brooklyn. Rittenhouse Rye is an excellent choice, and Russell’s Reserve 6-Year Rye is equally good.
What type of vermouth should I use?
Cocchi di Torino.
What are other similar drinks?
The Brooklyn is most similar to the Manhattan and the Martinez.
What is the history of the Brooklyn cocktail?
Before its original listing in Jack’s Manual (J. A., Grohusko, 1908), nothing is known about the cocktail. J. A. Jacob Grohusko ran the bar at Baraccas in Manhattan in the early 1900s, but purportedly he never lived in or worked in Brooklyn. Later, in Drinks (Jaques Straub, 1914), the drink was printed for a second time, but with dry vermouth instead of sweet.
