Brooklyn
原料
- Rye Whiskey 2 oz
- Dry Vermouth 1 oz
- maraschino liqueur 1/4 oz
- Angostura Bitters 3 dashes
- Maraschino cherry 1
调制步骤
Combine ingredients with ice and stir until well-chilled. Strain into a chilled cocktail glass.
Brooklyn是一款曼哈顿家族的黑麦威士忌鸡尾酒,将黑麦威士忌的辛辣与干苦艾酒、马拉斯奇诺利口酒和安格斯图拉苦精相结合,以樱桃点缀。20.04%的酒精度,以黑麦的强劲辛辣对抗干苦艾酒的草本干燥,马拉斯奇诺带来独特的杏仁樱桃风味,构成一款复杂精致的搅拌鸡尾酒。与使用甜苦艾酒的曼哈顿不同,布鲁克林更干燥、更复杂。
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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