Brooklyn
재료
- Rye Whiskey 2 oz
- Dry Vermouth 1 oz
- maraschino liqueur 1/4 oz
- Angostura Bitters 3 dashes
- Maraschino cherry 1
조리법
Combine ingredients with ice and stir until well-chilled. Strain into a chilled cocktail glass.
브루클린은 라이 위스키를 드라이 버무스, 마라스키노 리큐르, 앙고스투라 비터스와 결합하고 체리로 장식한 맨해튼 계열의 라이 위스키 칵테일입니다. 20.04% ABV로 라이의 주장하는 향신료를 드라이 버무스의 허브적 건조함과 균형 잡으며, 마라스키노가 독특한 아몬드-체리 노트를 더하는 복잡하게 저어진 칵테일입니다. 스위트 버무스를 사용하는 맨해튼과 달리 브루클린은 더 건조하고 복잡합니다.
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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