Would love to point out that having never enjoyed the Fifty/fifty mix in a Martini , Mary Kate’s suggestion of using Navy Strength is an absolute game changer . Drinking one now and loving it
Also of note is the Blue Collar created at Milk & Honey 2008 (rye, sweet vermouth, Ciociaro, Maraschino, orange bitters, Angostura) and the White Collar created at Dutch Kills 2014 (rye, blanc vermouth Ciociaro, Maraschino, orange bitters). These come close to the OG Brooklyn and a less stark Straub Brooklyn.
Robert & Mary Kate, I had a tremendous mezcal cocktail at a restaurant bar in Rhinebeck a few weeks ago which had an Amer Picon in it called Amoro de Vino - I also tasted that Amer Picon neat and it was a lovely orange. I tried looking for it, but to no avail. New Brunswick, NJ is the place to go for an authentic Brooklyn close to what it may have been in the late-1800s?
The Brooklyn was invented in 1908. I have no way of knowing if the New Brunswick version tastes like the original, because I never had the original. But I can attest that it tastes good.
It took me a while to discover that today’s standard Brooklyn cocktail is improved (IMO) with blanc vermouth rather than dry, which by now a lot of people know from reading Meehan et al. Over time, I also decided that it works better with just a barspoon of maraschino (an idea I stole from the Carroll Gardens) — although sometimes I use Maraska instead of Luxardo, in which case something like a teaspoon or more works best for me. And I think everyone has their own preference for what to use in place of (nonexistent original-recipe) Amer Picon, but after a lot of sampling I’ve settled on China-China. All this is to say I think it’s a good drink! It just needs some futzing to come together the right way.
Brooklyn!! I want a shore dinner!!
I desperately want a shore dinner.
Although Robert knows a place where you can get a “real” Brooklyn Cocktail! Right @robertsimonson?
Yes. Stage Left in New Brunswick. Best Brooklyn cocktail I've had.
I don’t wear t-shirts much any more, but if I did, I might want one that reads “Are we men or meece?”
😂
Love that Brooklyn Eagle article after living in Brooklyn Heights for 25 years since the 90's!
You’ve got to love the deep dive on a relatively ignored cocktail
This is how I live my life!
Would love to point out that having never enjoyed the Fifty/fifty mix in a Martini , Mary Kate’s suggestion of using Navy Strength is an absolute game changer . Drinking one now and loving it
Love this! Full disclosure that I hope I mentioned, it was Robert who made these for me this way!
You did say but a little credit for making me try them 🧐
I’ll take it!! 👏👏👏
As you should
And possibly not the worst way to do so . Am going to revisit the Brooklyn using Amer Pichon which I have
Report back! But be sure to use sweet vermouth, not dry, since the dry version was likely just a mistake/typo Straub made.
Will do for sure
Also of note is the Blue Collar created at Milk & Honey 2008 (rye, sweet vermouth, Ciociaro, Maraschino, orange bitters, Angostura) and the White Collar created at Dutch Kills 2014 (rye, blanc vermouth Ciociaro, Maraschino, orange bitters). These come close to the OG Brooklyn and a less stark Straub Brooklyn.
Robert & Mary Kate, I had a tremendous mezcal cocktail at a restaurant bar in Rhinebeck a few weeks ago which had an Amer Picon in it called Amoro de Vino - I also tasted that Amer Picon neat and it was a lovely orange. I tried looking for it, but to no avail. New Brunswick, NJ is the place to go for an authentic Brooklyn close to what it may have been in the late-1800s?
The Brooklyn was invented in 1908. I have no way of knowing if the New Brunswick version tastes like the original, because I never had the original. But I can attest that it tastes good.
It took me a while to discover that today’s standard Brooklyn cocktail is improved (IMO) with blanc vermouth rather than dry, which by now a lot of people know from reading Meehan et al. Over time, I also decided that it works better with just a barspoon of maraschino (an idea I stole from the Carroll Gardens) — although sometimes I use Maraska instead of Luxardo, in which case something like a teaspoon or more works best for me. And I think everyone has their own preference for what to use in place of (nonexistent original-recipe) Amer Picon, but after a lot of sampling I’ve settled on China-China. All this is to say I think it’s a good drink! It just needs some futzing to come together the right way.
Other good subs for Amer Picon is Amaro CioCaro and Amer Toriani