Tonight, a variation to a favourite recipe: the Brooklyn is based on the traditional Manhattan sweet, but instead of the bitters, a few dashes of maraschino are added to give a more fruity flavour. The combination makes the drink sweeter and somehow less intense, but it is distinctive enough to warrant a whole new name, I think. I have found descriptions of the recipe which include Galliano, but I cannot imagine how that would turn out.
This recipe is one of the ‘Five Boroughs collection’, cocktail recipes that represent distinct areas of New York: Manhattan, Brooklyn, Queens, The Bronx & the Staten Island Ferry.
My version comes from Schumann’s American Bar, simply one of the best cocktail books published. The recipe calls for neither bitters, nor a garnish (two things I look for in a true cocktail), but adding a slice of orange hardly seems like a major crime. There seems to be some disagreement as to whether the cocktail should be mixed with sweet vermouth or a dry aperitif (see the notes about Amer Picon, below); I am using a sweet vermouth here – we can try the dry version another time.
Proportions – Schumann’s recipe (using a fluid ounce measure):
1 oz of Rye Whiskey – Knob Creek Rye here
3/4 oz of sweet vermouth – Martini Rosso here
Dashes of Maraschino – Briottet‘s version, marasquin here
Glass: 3oz Martini glass
Method: Put all ingredients into a shaker with ice & stir until well chilled. Strain into Martini glass & garnish with a slice of orange peel (or a cocktail cherry, if preferred. I think the citrus hit of the orange is preferred however).
History notes: The cocktail seems to originate at the turn of the C20th, in a book called Jack’s Manual (J.A. Grohusko, 1908). Back then, the recipe called for a rare aperitif called Amer Picon, which seems unavailable to drinkers in N America, though still available to us in Europe – Gerry’s stocks it, naturally.