Brooklyn (cocktail)
| Cocktail | |
|---|---|
 Brooklyn cocktail | |
| Type | Cocktail |
| Base spirit | |
| Served | Straight up: chilled, without ice |
| Standard garnish | cherry |
| Standard drinkware |  |
| Commonly used ingredients |
|
| Preparation | Stirred over ice, strained into a chilled glass, garnished, and served straight up. |
| "The Brooklyn Cocktail". | |
The Brooklyn is one of five cocktails named for the boroughs of New York City, along with the Bronx, the Manhattan, the Queens and the Staten Island Ferry. It resembles a Manhattan, but with dry vermouth, Picon, and Maraschino. It largely fell into obscurity after the end of Prohibition, but experienced a resurgence in the 1990s.[1]
The Brooklyn was originally invented by actor and playwright Maurice Hegeman in 1910 at the Schmidt Cafe near the Brooklyn side of the Brooklyn Bridge;[2][3] although in a different version than what is now considered the standard version of a Brooklyn.[3] Hegeman's Brooklyn included a mix of hard cider, absinthe, and ginger ale.[3][2]
If Picon is unavailable, another bittersweet orange liqueur or several dashes of Angostura bitters may be used.
See also
[edit]
References
[edit]- ^ Robert Simonson (2012-05-14). "Cocktails for the History Books, Not the Bar". Retrieved 2014-08-02.
- ^ a b "The Brooklynn Cocktail". Mixer and Server. 19. Hotel and Restaurant Employee's International Alliance and Bartenders' International League of America: 39. 1910.
- ^ a b c Orr Shtuhl (2013). "Brooklyn". An Illustrated Guide to Cocktails: 50 Classic Cocktail Recipes, Tips, and Tales. Penguin Publishing Group. ISBN 9781101620199.
 | This cocktail-related article is a stub. You can help Wikipedia by expanding it. |