The Brooklyn is a stirred whisky cocktail that originated in New York in the 1910s and today is unjustly overshadowed by the Manhattan. Here, robust Rye Whiskey meets sweet vermouth, while Maraschino and Amer Picon contribute a complex bittersweet depth. The result is a dry, aromatic drink with depth – perfect for whisky lovers seeking more than just vanilla and oak. No frills, just balance.
And this is what you need for the Brooklyn
4.5 cl Rye Whiskey
2 cl red vermouth (sweet)
0.5 cl Maraschino liqueur
0.5 cl Amer Picon (or 1 dash Angostura Aromatic Bitters as a substitute)
1 cocktail cherry (for garnish)
This is what matters
The Brooklyn relies on the quality of the Rye Whiskey. A good Rye has a peppery sharpness and dry spice that pairs perfectly with the vermouth. Important: Do not stir too vigorously – the drink should be silky, not diluted. If you can’t get Amer Picon, you can use a robust amaro like Cynar, but reduce the amount to 0.3 cl. The Angostura variation is milder but still complex. Chill the glass with ice beforehand so the drink doesn’t lose its temperature too quickly. And: The cocktail cherry isn’t just for decoration – it rounds off the flavour.
Variations
- Brooklyn Half & Half — Replace half of the red vermouth with dry vermouth. This makes the drink even more tart and dry – ideal for purists.
- Black Brooklyn — Add 0.25 cl Crème de Cassis. The blackcurrant liqueur adds a fruity depth and softens the bitterness.
Frequently asked questions
Can I use Bourbon instead of Rye Whiskey?
Yes, but the flavour will change. Bourbon is sweeter and more vanilla-forward, while Rye Whiskey is drier and spicier. The drink will lose some of its characteristic sharpness.
Why is the Brooklyn stirred and not shaken?
Stirred cocktails remain clear and silky. Shaking would introduce air into the mixture, making the texture cloudy – undesirable for an elegant drink like the Brooklyn.
What’s the difference between Amer Picon and Angostura?
Amer Picon is a French bitter liqueur with orange notes and a slight sweetness. Angostura is stronger, spicier and drier. Both work, but Amer Picon gives the Brooklyn its signature European touch.
