The Brooklyn was first published in Jacob Grohusko’s 1908 Jack’s Manual (which is the recipe featured below). It’s most commonly made with dry vermouth despite the original recipe calling for sweet vermouth. If you don’t have access to Amer Picon then CioCiaro or Ramazzotti will make a decent substitute. You may also want to adjust the ratios to suit a less sweet, modern palate ie. 2 oz rye whiskey, 0.5 oz sweet (or dry) vermouth, 0.25 oz amaro, 0.25 oz maraschino liqueur.
INGREDIENTS
1.5 oz / 45 ml rye whiskey
1.5 oz / 45 ml sweet vermouth
1 dash of Amer Picon
1 dash of maraschino liqueur
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Filmed by @TimandTonic