Brooklyn
材料
- Rye Whiskey 2 oz
- Dry Vermouth 1 oz
- maraschino liqueur 1/4 oz
- Angostura Bitters 3 dashes
- Maraschino cherry 1
手順
Combine ingredients with ice and stir until well-chilled. Strain into a chilled cocktail glass.
Brooklynは、ライウィスキーにドライベルモット、マラスキーノリキュール、アンゴスチュラビターズを合わせ、チェリーで飾ったマンハッタンファミリーのライウィスキーカクテルです。20.04%ABVで、ライの主張するスパイスとドライベルモットのハーブドライネスを引き立たせ、マラスキーノが独特のアーモンドチェリーノートを加える複雑なスターカクテルです。スウィートベルモットを使うマンハッタンと異なり、ブルックリンはよりドライで複雑です。
History & Origins
Brooklyn was first documented in 1908 in Jacob Abraham Grohusko's Jack's Manual, named after the New York City borough known at the time for its rye whiskey production. The cocktail fell from fashion for much of the 20th century due to the scarcity of dry vermouth in the US and the near-disappearance of rye whiskey, but was revived with enthusiasm during the cocktail renaissance of the 2000s. Its association with Brooklyn's independent identity and craft sensibility made it a natural fit for the borough's modern bar culture.
Tasting Notes
Aroma: Spicy rye grain and dried fruit, with herbal dry vermouth and the subtle cherry-almond of maraschino, lifted by Angostura's complex spice. Palate: Dry and spirit-forward; the rye's spice dominates, softened by the herbal vermouth and the sweet-nutty maraschino, with bitters adding layers of cinnamon, clove, and dried fruit. Finish: Long, dry, and pleasantly bitter.
Pro Tip
Stir for a full 45 seconds over large ice to achieve proper dilution without losing the drink's intensity, and use a good-quality rye whiskey for best results.
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