We’ve got another variation on our hands this Manhattan Monday, but we didn’t stray too far from it’s home base, I swear next week we’ll do something a bit more traditional. On deck is a Brooklyn, if you’re familiar with the Manhattan recipe you’ll notice two things pretty much off the bat, dry vermouth instead of sweet and an additional ingredient… Maraschino liqueur. Here’s the Brooklyn cocktail recipe:
- 2 oz Rye or Canadian Whiskey [Crown Royal Northern Harvest Rye]
- 1 oz Dry Vermouth [Dolin]
- 1/4 oz Maraschino Liqueur [Luxardo]
- 1/4 oz Amer Picon or 4 Dashes Aromatic Bitters [Bitters Lab]
Add all liquid ingredients in a mixing glass with ice and stir for 20 – 30 seconds. Garnish with a maraschino cherry or three, depending on how hungry you are.
This is a decidedly less sweet version of the classic Manhattan, if you’ve never had Maraschino liqueur don’t be fooled, it’s more bitter and herbal than sweet. And depending on if you use Amer Picon or aromatic bitters, you’ll achieve a slightly different effect, the classic recipe actually calls for either or so don’t be afraid to experiment here. The former amaro will give you a slightly sweeter / nuttier taste, where as if you use bitters you’ll continue down the more herbal path and it’ll play well with the dry vermouth. I used Bitters Lab Aromatic’s as they’re stightly sweeter and more savory than the traditional Angostura.
Again, if you find classic Manhattan’s too sweet this is a much better alternative, especially with the Crown Royal Northern Harvest. It’s smooth, herbal, just a little bitter, but the aromatic bitters and the savory notes from the rye bring it all together. If you want the whiskey to be a bit more present try using a stronger American rye like Knob Creek or Rittenhouse.