The Brooklyn: A Complete History & Classic Recipe
- pbrittain97
- Nov 4
- 4 min read
Sharp, aromatic, and endlessly sophisticated, the Brooklyn is one of the great forgotten classics — a cousin of the Manhattan, born from the golden age of New York cocktails.
Where the Manhattan is rich and rounded, the Brooklyn is lean, dry, and quietly complex — a precise interplay of rye whiskey, dry vermouth, and bittersweet liqueur that captures the grit and refinement of its namesake borough.
For much of the 20th century, the Brooklyn nearly disappeared. But like the borough itself, it has roared back — proudly revived by the craft cocktail renaissance as one of the most balanced and intriguing drinks in the classic canon.
I. Origins
The Brooklyn Cocktail first appeared in 1908 in Jack’s Manual, a bartending guide by J.A. Grohusko, a New York bartender who catalogued the city’s emerging cocktail culture.
At the time, bartenders were creating borough-themed variations of the Manhattan — the Bronx, the Queens, the Staten Island Ferry (a later invention), and of course, the Brooklyn.
The formula reflected the borough itself: industrial yet refined, precise yet full of character.
While the Manhattan used sweet vermouth and Angostura bitters, the Brooklyn introduced dry vermouth and a touch of Amer Picon — a bitter French aperitif — balanced by maraschino liqueur.
The result was striking: a drier, more herbal, and subtly bitter alternative to the Manhattan — perfect for those who liked their whiskey cocktails with edge.
II. Historical Evolution
Early 1900s – The Golden Age of the New York Cocktail
During the first decade of the 20th century, New York bartenders were in creative overdrive. The Brooklyn, like the Bronx and the Manhattan before it, was a celebration of urban pride and mixological ingenuity.
It gained traction in the city’s hotel bars and private clubs, where rye whiskey reigned supreme.
Prohibition (1920–1933) – The Vanishing Act
When Prohibition hit, rye whiskey became scarce, and Amer Picon nearly disappeared from the U.S. market. The Brooklyn faded into obscurity, surviving only in a few cocktail manuals and the memories of older bartenders.
Mid-Century – Lost to Time
Unlike the Manhattan or Martini, the Brooklyn never enjoyed a mid-century revival. By the 1950s, it was virtually unknown — a footnote in bartending lore.
2000s–Present – The Rediscovery
In the early 2000s, as cocktail historians and bartenders scoured archives for forgotten gems, the Brooklyn resurfaced.
Because Amer Picon was still unavailable, bartenders recreated its flavor using Torani Amer, Bigallet China-China, or housemade blends.
The result was a renewed appreciation for the drink’s elegance — a perfect bridge between the Manhattan’s warmth and the Martini’s dryness.
Today, it’s celebrated as a bartender’s cocktail — complex, balanced, and quietly brilliant.
III. Ingredients & Technique
The Brooklyn’s character depends entirely on precision and quality — the dry vermouth’s crispness, the rye’s spice, and the bitter-orange lift of the liqueurs.
Core Components
Rye Whiskey: The backbone — spicy, dry, and structured.
Dry Vermouth: Adds lift and crispness.
Maraschino Liqueur: Provides subtle sweetness and cherry-nut depth.
Amer Picon (or substitute): Bitter-orange counterpoint.
The Classic Ratio
2 oz (60 ml) rye whiskey
0.75 oz (22 ml) dry vermouth
0.25 oz (7 ml) maraschino liqueur
0.25 oz (7 ml) Amer Picon (or substitute)
IV. Cultural Significance
The Brooklyn cocktail embodies the dual identity of New York itself — industrial precision on one side, creative flair on the other.
Where the Manhattan represented Gilded Age luxury, the Brooklyn symbolized craft, work, and ingenuity — a drink that mirrored the borough’s growing reputation as a hub of makers and doers.
It’s also a testament to the power of rediscovery in cocktail culture. Once nearly lost, it now stands as a symbol of revival and respect for history — a drink that rewards those who seek subtlety over sweetness.
Modern bartenders view it as a “thinking person’s Manhattan” — refined yet complex, urbane yet introspective.
V. How to Make the Classic Version Today
Recipe — The Classic Brooklyn
Ingredients
2 oz (60 ml) rye whiskey (e.g., Rittenhouse, Sazerac, or Old Overholt)
0.75 oz (22 ml) dry vermouth (e.g., Dolin or Noilly Prat)
0.25 oz (7 ml) maraschino liqueur (Luxardo recommended)
0.25 oz (7 ml) Amer Picon (or substitute such as Torani Amer or Bigallet China-China)
Method
Add all ingredients to a mixing glass with ice.
Stir until well-chilled and silky.
Strain into a chilled coupe glass.
Garnish with a cherry or orange twist.
Specs
Glass: Coupe or Nick & Nora
Ice: Stirred, served up
Garnish: Maraschino cherry or orange twist
Style: Dry, aromatic whiskey cocktail
Technique Notes
Stir, don’t shake — clarity and texture are key.
If Amer Picon is unavailable, use a blend of orange bitters and a dash of Amaro CioCiaro or Ramazzotti.
Use high-quality rye for backbone and spice.
Variations & Lineage
Red Hook: Rye, Punt e Mes, Maraschino (a richer, darker descendant).
Greenpoint: Rye, yellow Chartreuse, sweet vermouth, Angostura bitters.
Bensonhurst: Rye, dry vermouth, Cynar, and Maraschino.
Carroll Gardens: Rye, sweet vermouth, Amaro Nardini, and Maraschino.
Service & Pairing Tip
Ideal as a pre-dinner cocktail or contemplative nightcap.
Pairs beautifully with charcuterie, smoked meats, or aged cheese.
VI. Modern Variations & Legacy
The Brooklyn has become a touchstone of cocktail evolution — inspiring an entire family of borough-themed descendants (the Red Hook, Greenpoint, and Bensonhurst among them).
Its rediscovery in the 21st century mirrors the renaissance of Brooklyn itself: once gritty, now globally revered for its craftsmanship and authenticity.
The drink stands as a tribute to precision and personality — a model of how small adjustments in structure can create something entirely new.
Today, it remains a bartender’s secret handshake — subtle, refined, and quietly confident.
Just like the borough it’s named for, the Brooklyn doesn’t need to shout. It simply endures.
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