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.

Yields Drink
Year
1914
Authenticity
Altered recipe
Creator
Jacques Straub
Source reference

Vintage Spirits and Forgotten Cocktails, pg. 82

Curator rating
5 stars
Average rating
4.5 stars
(44 ratings)
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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Dan commented on 10/29/2011:

Curated (can you curate yourself?) to remove my demented substitution of Meletti for Amer Picon. They are nothing alike. If you want to substitute, use Amaro CioCiaro or Amaro Lucano for the Amer Picon. Absent that, use Amaro Ramazzotti and a dash or two of Angostura Orange bitters. I would like to say I loved this drink given its great history and NYC borough name. I can't. With less Maraschino and more Amer Picon, I might enjoy it. It would also benefit from a bitter bone-dry vermouth, like Sutton Cellars Brown label.

Dan commented on 2/01/2012:

I merged in another Brooklyn recipe posted by Zachary, keeping this one from Ted Haigh's book. The two recipes were very similar. The newly-available Bittermen's Amere Nouvelle makes a good substitution for Amer Picon, although it is quite light in flavor.

christina in tacoma commented on 12/25/2012:

Is this really supposed to be equal amounts of rye and dry vermouth? I like this drink with more of a 3:1 ratio

Zachary Pearson commented on 12/26/2012:

The Staub recipe is 1/2 jigger French vermouth and 1/2 jigger "good rye whisky" - it's a small, weird drink.

sjdiaz21 commented on 12/27/2012:

We have this on our menu right now and we steer away from original ratios and go with 2 oz rye, 3/4 oz dry vermouth, tsp maraschino and a tsp amer picon. More of a current "Manhattan" ratio.

Salanth commented on 10/06/2013:

Used the Serious Eats 2:1 ratio with Alberta Premium rye and Cocchi Americano, and 1/4 oz. Luxardo. Couple of dashes of Angostura, few drops of Scrappy's orange & cardamom and a few drops of Regan's. Very tasty! Great balance and good strength. Love the rye spiciness!

Dan commented on 10/06/2013:

That sounds good, but without dry vermouth and Amer Picon (or sub) would be a rather different drink. I recently had a Brooklyn at B Street in Newtow, MA and it reminded me what a nice drink this is. When a bar has "Housemade Amer Picon", it's hard to resist ordering something with it. (They use Boudreau's recipe.)

If you haven't had a Redhook, I recommend it (Rye, Punt e Mes, Maraschino). You could try Cocchi in here too.

Dan commented on 12/25/2014:

I was an idiot, but no longer. This is a fantastic drink. I use Bigallet 'China-China' Amer for the Amer Picon. Also wonderful is the substitution of 1/4 oz Islay Scotch (e.g. Laphroaig 10) for a bit of the rye. This is a world-class cocktail.

thiudans commented on 5/28/2019:

Great cocktail, though I definitely prefer the original (Jack's Manual, 1908) version with Sweet Vermouth.

Champs Elysées

1 1⁄2 oz Brandy
3⁄4 oz Herbal liqueur, Yellow Chartreuse
3⁄4 oz Lemon juice
1⁄2 t Fine sugar (optional)
1 ds Bitters, Angostura
Instructions

Shake, straight, straight up, cocktail glass.

Notes

Can also be made with Green Chartreuse, or sweeter or tarter to taste

Yields Drink
Year
1930
Authenticity
Unknown
Source reference

Savoy Cocktail Book

Curator rating
Not yet rated
Average rating
4 stars
(24 ratings)
From other users
  • Upped cognac to 2oz and 1/4 oz of simple syrup. ½ would work also.
  • So close to May Daisy. Big surprise, I love it.
  • Sasha: 2 Cognac 3/4 Lemon Juice 1/2 green chartreuse 1/4 simple syrup Lemon twist
  • 2 oz cognac, 1/2 green chartreuse, 1/2 cane sugar 1 ango, death and co. Thought it was too sour
  • Tried Milk & Honey variation with green chartreuse, not my fav.
  • Delicious with no sugar. — ★★★★★
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  • Destiny Street — Cognac, Herbal liqueur, Swedish Punsch, Lemon juice, Orange peel
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yarm commented on 1/19/2022:

Note: the drink was first published as Green Chartreuse but it is far superior with Yellow to my palate, so that's how I (and most folks) make it.

Improved Brandy Cocktail

2 oz Cognac
2 ds Maraschino Liqueur (1/2 tsp)
1 ds Absinthe
2 ds Simple syrup (optional)
2 ds Bitters, Angostura
Instructions

Lemon rind, expressed, rim glass with it, Shake, Straight Up, Cocktail

Notes

Supposedly works will with other spirits, including rum, or Genever or Gin

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(3 ratings)
Similar cocktails

Gilroy Cocktail (Rum variation)

3⁄4 oz Rum
3⁄4 oz Cherry Liqueur, Cherry Heering
1⁄2 oz Dry vermouth
1⁄2 oz Lemon juice
2 ds Orange bitters
Instructions

Shake, Straight Up, Cocktail

Notes

Very accessible drink, balanced, with no one flavor predominating. The subtle complex cherry flavor contrasts with the wine undertones of the vermouth and the citrus.

Yields Drink
Year
1930
Authenticity
Unknown
Creator
Savoy
Source reference

http://online.wsj.com/article/SB120734615273490981.html

Curator rating
Not yet rated
Average rating
4 stars
(13 ratings)
From other users
  • Lemon vs. cherry did not work quite right.
  • Pyrat is good, try zaya next
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  • Silver & Sand — Scotch, Aromatized wine, Cherry Liqueur, Grapefruit bitters, Lemon juice, Egg white
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Dan commented on 6/02/2011:

Sub'd left over rye/cherry juice / spices liquid used for making cocktail cherries for the Cherry Heering. Too strongly spiced. Added 1 oz of Zucca. Yummy.

Barnum Was Right

2 oz Gin
1 oz Apricot liqueur
1⁄2 oz Lemon juice
1 ds Bitters, Angostura
Instructions

Shake, Straight Up, Cocktail

Notes

Balanced, but a little boring. Easy drinking with simple apricot flavor.

Yields Drink
Year
1930's
Authenticity
Unknown
Creator
Vintage Cocktails
Curator rating
Not yet rated
Average rating
3.5 stars
(7 ratings)
From other users
  • Must Try
  • 9/16/13
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  • Daywire — Gin, Rhubarb liqueur, Lemon juice, Rich demerara syrup 2:1
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Hoop La

3⁄4 oz Brandy
3⁄4 oz Triple sec, Cointreau
3⁄4 oz Aromatized wine, Lillet Blanc
3⁄4 oz Lemon juice
Instructions

Shake, strain, straight up, cocktail

Notes

Cocchi Americano would be a good sub for the historic Lillet Kina. The original recipe is given in fractions. The above is scaled to a 3 oz cocktail.

Yields Drink
Year
1930's
Authenticity
Authentic recipe
Source reference

Savoy Cocktail Book, http://savoystomp.com/2008/12/27/hoop-la-cocktail/

Curator rating
Not yet rated
Average rating
3 stars
(13 ratings)
From other users
  • Garnish with lemon peel
  • Solid but unremarkable. A simpler cocktail from simpler times, perhaps.
  • A nice, accessible cocktail. Added 1d Bittermens Grapefruit bitters for a bit more depth, and used Cocchi Americano. I used Spanish Brandy; cognac would be better. — ★★★
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flickerdart commented on 4/10/2021:

Made with Italicus, Cap Corse quina, and a cheap brandy. Not bad. Definitely needs a good flavorful brandy. 

Millionaire #4

1 1⁄2 oz Jamaican rum, Myers's
3⁄4 oz Sloe gin
3⁄4 oz Apricot liqueur
1 oz Lime juice
1 wdg Lime (as garnish)
Instructions

Shake, strain, straight up, cocktail glass, garnish

Notes

Lime reduced from 1 1/4 to 1 oz.

History

Originally equal parts sloe gin, Jamaica rum, and apricot brandy, with the juice of one lime and a dash of grenadine. Perhaps the apricot brandy was not sweetened, as this would be hideously sweet.

Yields Drink
Year
1937
Authenticity
Altered recipe
Creator
Unknown. Harry Craddock,The Savoy Cocktail Book
Source reference

Ted Haigh, Vintage Spirits & Forgotten Cocktails, p. 206

Curator rating
Not yet rated
Average rating
4 stars
(19 ratings)
From other users
  • Millionaire Cocktail (No. 1) in SC p175 & Savoy, but Savoy has apricot brandy. Tried equal parts of 4 main ingredients & dash Grenadine. On sweeter side but not out of balance for me (approaching it as a tiki drink). Try more lime or brandy next time. — ★★★★
  • Used R&W and Plymouth sloe gin - good, sweet but balanced with lime. I think an eau de vie would require further adjusting the lime.
  • A little Hawaiian Punch-ish for me, but may have been due to my cheap sloe gin. — ★★★
  • Made with Old Monk. Worth trying again. — ★★★★
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Casey commented on 10/03/2011:

Made according to specifications (Rothman and Winter Orchard Apricot) Lime overpowered the drink. I should have added gradually - 1.25 ounces seemed like a lot.

Dan commented on 10/07/2011:

I reduced the lime to 1 oz. Depending upon the size and juiciness of the lime, this might be what one lime yields. I wonder if the original was intended to use true dry apricot brandy, rather than apricot liqueur (which is often referred to as apricot brandy). I would be interested in trying the original, but I don't have apricot eau-de-vie or dry apricot brandy on hand.

Ted created this drink with Plymouth Sloe Gin in mind, and Marie Brizzard Apry for the apricot "brandy."

Canephoros commented on 7/17/2015:

I think you will find that the juice of 1 Key lime - usually 1/4 but less than 1/2 ounce - is just right for this nice drink.

Stop Signal

1 1⁄2 oz Gin
1⁄2 oz Sloe gin
1⁄2 oz Herbal liqueur, Green Chartreuse
3⁄4 oz Lemon juice
1 ds Bitters, Angostura
Instructions

Build with Sloe Gin on bottom, then Green Chartreuse, Lemon, Gin, and dash Angostura.

Notes

I made up the name, which makes sense if Green Chartreuse is used.

Yields Drink
Year
2009
Authenticity
Unknown
Creator
Boston Apothecary
Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
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mahastew commented on 2/12/2013:

I was initially afraid of all that lemon juice but my fears were unfounded, turns out. Very nice and well-balanced. I decided to forgo the layering nonsense and opted to shake and strain.

Biff Malibu commented on 2/07/2022:

Go a bit skosh on the lemon juice to let the sloe gin shine through.

Rubicon

2 oz Gin
1⁄2 oz Maraschino Liqueur
1⁄2 oz Lemon juice
1⁄2 oz Herbal liqueur, Green Chartreuse
1 spg Rosemary (Soaked in Chartreuse & ignited)
1 spg Rosemary (as garnish)
Instructions

Soak rosemary "wreath" in Chartreuse in lowball. Shake other ingredients. Ignite Chatreuse (perhaps with a Chartreuse mister). Let burn a moment, strain shaker into glass to extinguish. Top with cracked ice, stir, garnish.

Yields Drink
Year
2007
Authenticity
Authentic recipe
Creator
Jamie Boudreau
Source reference

http://spiritsandcocktails.wordpress.com/2007/07/13/molecular-mixology-…

Curator rating
Not yet rated
Average rating
4 stars
(22 ratings)
From other users
  • 4.5 stars for the drink, last half a star for the fire show
  • Made the first time with Letherbee 2016 Vernal gin, the second time with Sipsmith gin. We preferred the latter which allowed the rosemary flavor to shine. — ★★★★★
  • A Last Word with some fun pyrotechnics. — ★★★★★
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Dan commented on 9/14/2011:

Updated to authentic recipe: removed Angostura Orange bitters and added instructions to ignite Green Chartreuse.

rwilde commented on 9/30/2011:

This seems to be a nice twist on the Last Word. Made a couple of last night and loved how the Chartreuse lights beautifully. I did feel the second sprig of Rosemary a bit overkill.

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