BROOKLYN
Brooklyn: The Pre-Prohibition Manhattan Variation with Dry Vermouth
First found in print in 1908 in J.A. Grohusko's Jack's Manual, a book aimed at innkeepers, bartenders and restaurateurs, the original recipe called for equal parts rye whiskey and Italian (sweet) vermouth, plus small amounts of maraschino liqueur and Amer Picon—a French bitter orange liqueur PUNCH. Another similar recipe, also called the Brooklyn, was published in the Savoy Cocktail Book in 1930 as 1 dash amer picon bitters, 1 dash maraschino, and a mixture of ⅔Canadian Club whisky and ⅓ French (dry) vermouth Whisky Advocate.
The switch from sweet to dry vermouth occurred through recipe transcription errors in subsequent publications. In the decades that followed, the Brooklyn cocktail didn't get much play, while the Manhattan became a mid-century icon PUNCH, largely due to the drink's use of esoteric liqueurs. The modern cocktail revival brought renewed interest, though finding authentic Amer Picon remains challenging in the United States.
RECIPE:
2 oz rye whiskey
1 oz dry vermouth
¼ oz maraschino liqueur
¼ oz Amer Picon (or substitute amaro)
Maraschino cherry
Method:
Add all ingredients to mixing glass with ice
Stir until well-chilled
Strain into chilled coupe glass
Garnish with maraschino cherry