Tipple

Brooklyn

classicstrongwhiskey
CoupeStir
Built with: Rye Whiskey · Dry Vermouth · Maraschino Liqueur · Amer Picon

Origin

Jacob 'Jack' Grohusko · Baracca's Restaurant, Manhattan · 1908

First published in Grohusko's Jack's Manual (1908). Grohusko himself never lived in Brooklyn — Baracca's owner Victor Baracca did. Original called for Amer Picon and a (now extinct) sweet vermouth; Jacques Straub's 1913 variant became the standard.

The borough's drier, bitterer cousin to the Manhattan — rye, vermouth, and a whisper of orange-bitter amaro.

Ingredients

  • 2 oz Rye Whiskey
  • ¾ oz Dry Vermouth
  • ¼ oz Maraschino Liqueur
  • ¼ oz Amer Picon

Instructions

  1. Combine all ingredients in a mixing glass with ice.
  2. Stir for 20–30 seconds until well chilled.
  3. Strain into a chilled coupe.
  4. Garnish with a brandied cherry.

Tips

  • True Amer Picon is nearly impossible to find in the US; Bigallet China-China Amer or Amaro Ramazzotti make excellent stand-ins.
  • In a pinch, any bittersweet amaro (even Angostura amaro) works — you want orange-tinged bitterness, not the gentian punch of Campari.

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