• 2oz. Rye (100-proof)
  • ½ oz. Dry Vermouth
  • ⅓ oz. Bigallet China China
  • dash Luxardo Maraschino Liqueur
  • 3 dashes Angostura Bitters

  • Add all ingredients, with ice, to a mixing glass. Stir to chill and strain into a coupe glass. Garnish with a cocktail cherry.

There’s almost a dozen classic cocktail recipes calling themselves “Brooklyn.” The first, from 1883, calls for equal parts Jamaican rum and sweet vermouth, with bitters. Others, over the years have utilized gin or rye or hard cider. Some require sweet vermouth, and others, dry. We’ve never loved a “Brooklyn” cocktail before being introduced to this recipe by the gang at the Juniper Bar in Vancouver, BC. Based on the classic 1908 recipe, it calls for rye, dry vermouth, and Amer Picon (pronounced ah-MEHR pee-KAWN). Unfortunately, the Amer Picon made today (and only available in Europe) is no where near the original formulation. The recipe was changed in the 1970’s, and the alcohol content dived from 39% to 18% ABV. Created in 1837 by the Frenchman Gaétan Picon (after he returned from Algeria following a battle with malaria) the bitter liqueur was made with orange peels, spices, and herbs, along with bitter elements from cinchona bark (quinine) and gentian. The closest substitute is the unworldly Bigallet Brother’s China China (pronounced Bee-guh-lay sheena sheena) which is used in this recipe. It adds compelling sweet and zesty orange flavors with hints of rhubarb, fig, and apricot along with the bitter elements and wheelbarrow full of spices. Cheers to the Brooklyn! Enjoy!


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