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Stirred family1910

Brooklyn（ブルックリン）

Brooklyn served in a coupe glass
ブルックリン · 1910sCoupe · Stirred

Rye, dry vermouth, maraschino, amer — the Manhattan's dry-eyed sibling from the next borough over.

Recipe →

01Recipe

Recommended recipe

House spec — an editorial spec drawing on the sourced versions below.

Ingredients and measures
IngredientMeasure
Rye whiskey60 ml
Dry vermouth15 ml
Maraschino liqueur15 ml
Amer Picon or amaro7.5 ml

Total volume (pre-dilution)

  1. 01

    Add all ingredients to a mixing glass filled with ice.

  2. 02

    Stir until well chilled.

  3. 03

    Strain into a chilled coupe.

Garnish — Orange twist · cherry

02Taste profile

Sweetness
42Moderate
Sourness*
0Faint
Bitterness
58Moderate
Fruitiness
32Light
Herbal*
58Moderate
Alcohol
70Strong
Crisp
50Moderate

Independent editorial scores, 0–100. *Estimated from the ingredient list — a profile sketch, not a verdict.

03History

Printed in Jacques Straub's 1913 manual — named for the borough like its Manhattan sibling, though Amer Picon's scarcity nearly killed it for a century.

Modern bars substitute other amari for the unobtainable Picon; the structure — dry vermouth + maraschino + bittersweet amaro — survives the substitution.

Origin contested — the entry keeps verified record and received legend distinct.

Sources — Straub (1913) · Difford's Guide

04Recipe versions

Each version is shown exactly as recorded in its source — unverified claims are flagged.

Total volume (pre-dilution)
  • Straub's Manual of Mixed Drinks

    Straub's Manual of Mixed Drinks

    Jacques Straub · 1913 · Book · unverified

    • 2/3 rye
    • 1/3 dry vermouth
    • Dashes of maraschino and Amer Picon

    Stir, strain.

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05Variations

06The map

Spirits

SpiritRye WhiskeyBrandRittenhouseBrandSazerac
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