Brooklyn cocktail
The Brooklyn cocktail was first recorded in 1908 and is one of the great “borough cocktails” of New York City. Similar in structure to the Manhattan, it swaps sweet vermouth for dry vermouth and adds a touch of maraschino liqueur, giving it a sharper, more complex flavour. It is less well known than the Rob Roy or Boulevardier, but has earned a revival among modern cocktail enthusiasts for its balance of dryness, spice, and subtle cherry notes.
- Prep Time:
- Total Time:
- Servings: 1
- Type: Cocktail
- Units: 2.2
Equipment
- coupe glass
Ingredients
- 50 ml Rye whiskey
- 25 ml dry vermouth
- 1 tsp maraschino liqueur
- 1–2 dashes Angostura or Amer Picon (if available)
- Lemon twist or cherry
Instructions
- Add the whiskey, vermouth, maraschino liqueur, and bitters into a mixing glass with ice
- Stir until well chilled
- Strain into a chilled coupe or martini glass
- Garnish with a lemon twist or cherry
FAQ
How is the Brooklyn different from a Manhattan?
The Brooklyn uses dry vermouth and maraschino liqueur, while the Manhattan uses sweet vermouth for a richer, sweeter profile.
Is the Brooklyn cocktail similar to the Rob Roy?
Yes, the Rob Roy is essentially a Scotch whisky Manhattan, while the Brooklyn shifts to rye whiskey with a drier, more complex flavour.
What other New York borough cocktails exist?
Alongside the Brooklyn, there is the Bronx, the Manhattan, and the lesser-known Queens. Each takes a different spin with vermouth and fruit flavours.
Can I make a Brooklyn without maraschino liqueur?
You can substitute with a touch of cherry brandy, though the flavour will not be as refined. For another vermouth-and-cherry style drink, try the Martinez.
What food pairs well with a Brooklyn cocktail?
Its dry, spicy profile makes it a good companion to rich foods, similar to how a Boulevardier complements hearty meat dishes.