Brooklyn Cocktail

2 oz Rye
3⁄4 oz Dry vermouth
2 t Maraschino Liqueur
2 t Amer Picon
1 Maraschino cherry (as garnish)
Instructions

Stir, strain, straight up, cocktail glass, garnish

Notes

Use high quality rye.

History

The earliest recipe I can find is the 1914 book "Drinks", by Jacques Straub, which quotes the drink as 3/4 oz each good rye and dry vermouth, then 1 dash each Maraschino and Amer Picon. This isTed Haigh's version, which is is excellent.

Cocktail summary
Posted by Dan on
Created by
Jacques Straub
Year
1914
Is an
altered recipe
Reference

Vintage Spirits and Forgotten Cocktails, pg. 82

Curator
5 stars
Average
4.5 stars
(42 ratings)
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From other users
  • Substituted Bigallet China-China for the Amer Picon. All other ingredients remain the same. Very nice proportions.
  • I added citrus bitters a little amount of Demara gum syrup. Very nice.
  • Used Knob Creek Rye, NP vermouth, and 1 t CioCiaro, 1 t Tornai in place of Amer Picon. Very Strong with high proof rye. Would make again w 80 proof and Dolin.
  • substitute CioCiaro for the Amer Picon
  • Made with Ramazzotti and two dashes Ango orange.
  • Strong but perfectly balanced — ★★★★★
  • Replaced Amer Picon with amaro averna and avion d'or
  • Made with Ramazzotti and a dash of Regan's. The dry vermouth contributes an intriguing spirituous finish. A second try with Amer Boudreau was also tasty. Third with bianco too!
  • CioCiaro instead of Amer Picon
  • Made it with Amer Boudreau as written above. — ★★★★★
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Comments

Meehan's Bartender Manual suggests that, like El Presidente, this drink should have blanc rather than dry vermouth. 

yarm commented on 12/28/2020:

The earliest known Brooklyn appeared in Jacob Grohusko's 1908 Jack's Manual which called for sweet vermouth not dry. Dry won out in the recipe books. I saw in the comments how Meehan prefers blanc vermouth in this, but there are zero recipes that suggest that it should have blanc vermouth -- unlike the Presidente where there is a single recipe that calls for vermouth from Chambery which was famous for its blanc vermouth at the time with the other recipe of the time from Cuba calling for Noilly Prat vermouth (there's also another Presidente that calls for Ama (sweet red type) vermouth but lacks the grenadine). Just because Meehan prefers the Brooklyn with blanc vermouth doesn't make it historically correct though but it would split the difference between the 1908 and the 1914 recipes.

The original 1908 recipe in Jack's Manual calls for Ballor which is a Turin style sweet vermouth. In that work, Ballor and Martini & Rossi (listed as "Russie") were the sweet vermouths spec'ed in various cocktails. Ballor is still produced although I haven't found it in the U.S., so I don't know what it tastes like. I have made the 1908 Brooklyn with Cocchi di Torino and it worked well, while M&R was a thinner, raisin dominant drink. I have created a cocktail entry for the 1908 recipe, but it has not made it out of curation yet.