Saturday, April 3, 2010

The Brooklyn Cocktail

Maerose Prizzi: So let's do it.
Charley Partanna: With all the lights on?
Maerose Prizzi: Yeah. Right here. On the Oriental. With all the lights on.

It wasn’t until I moved all the way across the country that I learned of this beautiful cocktail named for my homeland. It’s every bit as delicious and sophisticated as the Manhattan, but its ingredients are a little harder to come by, and it has four of ’em instead of three. “Welcome to Brooklyn: Fourth Largest City in the World.”

The Brooklyn Cocktail
  • 2 oz rye or bourbon (Rittenhouse 100)
  • 3/4 oz dry vermouth (Dolin)
  • 2 tsp Torani Amer
  • 2 tsp maraschino liqueur
Stir with ice and strain into a chilled cocktail glass. Garnish with a cocktail cherry—homemade, if you happen to have.

Source: Ted Haigh, a.ka. Dr. Cocktail, Vintage Spirits and Forgotten Cocktails


  1. I swear by Old Overholt for my Brooklyns. I've tried spicier ryes like RH100, but they seem to dominate the more subtle flavors in the drink including the Amer Picon, and make for a less complex cocktail as a result.

  2. I believe I have done it with OH and liked it. I remember thinking the higher-proof, spicier ryes and bourbons too much, but they seem fine now. Maybe by this time next year, I'll be advising that a splash of turpentine is just the thing.


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