Classic Cocktails: the Brooklyn

This is one of the classics, even if it hasn't achieved the fame of its across the river cousin. It's original form may have been closer since there appears to have been a misprint at some point, swapping what used to be sweet vermouth for dry. But given the way this is constructed, that may be for the best.

The Brooklyn Cocktail

2 oz rye whiskey

0.75 oz dry vermouth

2 tsp Amer Picon (sub Bigallet China-China Amer)
2 tsp maraschino liqueur

Combine all ingredients, stir with ice for fifteen seconds, then strain into a chilled cocktail glass and garnish with a cherry.

The aromas are very expressive, blending rye grain, vanilla, herbal notes, and orange peel. The sip begins with rye, orange, and maraschino sweetness, takes a dip into bittersweet as the vermouth comes to the fore, then fades out through maraschino. The finish is complexly bitter with dry rye, herbal notes from the vermouth, orange peel, and drying spices.

I have to admit that this is a drier drink than I usually prefer, but I can really see the appeal. Modifying the basic combination of rye and vermouth with touches of liqueur ups the sweetness just enough and adds a huge amount of complexity. This is also a good place to play around with orange-forward armaro. While the Bigallet is good, I can see this going in a darker direction with something like Ramazzotti.