Brooklyn Cocktail

The Brooklyn Cocktail is a heavier and bittered version of the classic Manhattan, which consists of rye whiskey dry vermouth, Amer Picon, and maraschino liqueur.

As said, the Brooklyn Cocktail owes its existence to the rich heritage of classic cocktails, particularly drawing inspiration from its older siblings, the Manhattan and the Bronx. The Manhattan, with its blend of whiskey, sweet vermouth, and bitters, set the stage for this cocktail’s creation. The influence is evident in the choice of whiskey as the base spirit.

Similarly, the Bronx cocktail, known for its combination of gin, sweet and dry vermouth, and orange juice, contributes to Brooklyn’s pedigree. The use of vermouth in both Manhattan and the Bronx became a crucial link in the evolution of the drink, establishing a connection between tradition and innovation.

The Brooklyn Cocktail was first documented in Jacob A. Grohusko’s “Jack’s Manual” a revered cocktail guide published in 1908. Grohusko, the head bartender at the Baracca’s restaurant in Wall Street, lower Manhattan, compiled a comprehensive collection of recipes and techniques for aspiring mixologists.

In 1913, the Brooklyn Cocktail made a notable resurgence, finding its place in “Straub’s Manual of mixed drinks”. This revival, documented by Jacques Straub, highlighted the enduring popularity and timeless charm of this classic cocktail, further solidifying its status as a staple in the rich tapestry of cocktail history.

The inclusion of the Brooklyn Cocktail in these 2 manuals immortalized its status, ensuring that it would be passed down through generations of cocktail enthusiasts.