The recipe
- 1½ ozRye whiskey45 ml
- 1½ ozItalian (sweet) vermouth45 ml
- 1 dashAmer Picon
- 1 dashMaraschino liqueur
How to make it
- 1Stir everything with ice.
- 2Strain into a chilled coupe.
Variations: From 1914 on, recipes switch to dry vermouth, usually two parts rye to one of vermouth, and that is the Brooklyn most bars make now.
Grohusko gives 50% each of rye and Italian vermouth; the amounts are scaled to a 3 oz drink. Amer Picon is hard to find outside France; an orange-forward amaro is the usual stand-in.
The ratio
1 : 1
In parts, a Brooklyn is 1 whiskey and 1 vermouth. Plus a touch of Amer Picon and Maraschino. Change one part and you have a cousin; the closest are below.
Built the same way
Head to head
More Martinis & Manhattans
- Adonis — Sweet vermouth and sherry with orange bitters, stirred: a soft, low-alcohol aperitif named for an 1880s Broadway hit.
- Algonquin — Rye, dry vermouth and pineapple juice: a dry, fruity Manhattan cousin.
- Angel Face — Equal parts gin, apricot liqueur and Calvados: strong, fruity and spirit-forward, with an orchard character.
- Bamboo — Dry vermouth and dry sherry in equal parts with orange bitters, stirred: light, nutty and dry, at about half the strength of a Martini.
- Bijou — Gin, green Chartreuse and sweet vermouth in equal parts with orange bitters, stirred: herbal, sweet and strong.
- Black Manhattan — A Manhattan with the Sicilian amaro Averna in place of sweet vermouth: darker, bittersweet and a little herbal.