Master The Classics: Brooklyn (Two Ways)
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- Опубликовано: 20 сен 2024
- The Brooklyn Cocktail was inspired by it’s two cousins the Manhattan and the Bronx, two cocktail already established and named after neighboring NYC Boroughs. It was first printed in Jacob A. Grohusko’s Jack’s Manual published in 1908.
Here’s His Recipe:
1 Dash Amer Picon Bitters
1 Dash Maraschino
50% Rye Whiskey
50% Ballor Vermouth
Fill Glass with Ice.
Stir and Strain. Serve
Jacob “Jack” Grohusko was head bartender at Baracca’s Restaurant in Wall Street, lower Manhattan. Although not from Brooklyn himself, the owner of Baracca’s was and it’s thought he made this cocktail to honor him. Either way this cocktail was on the map and a version of it which swapped the sweet vermouth for dry was included in Jaques Straub’s “Straub’s Manual of Mixed Drinks” published in 1914 and it’s this version which persists. It can also be found in Harry Craddock’s Savoy cocktail book published in 1930. I also found out that Jacob Grohusko is the great-grandfather of a good friend of mine Josh Marx who is a wonderful photographer and DP in Nashville,TN.
For modern bartenders this cocktail presents somewhat of a problem because it makes use of a bitter liqueur called Amer Picon which isn’t available in the US. Luckily thanks to my good friend John Solana who obtained me a bottle I’ve been able to recreate the original drink Which is fine for anyone watching in Europe who will be able to have Amer Picon readily available. For those of you in the US it’s lucky that many bartenders have attempted reconstructions of this drink using different Amari to try and replicate the flavor of the original. There are a lot of good ones but I decided to include the recipe from Death and Co. Which I like a lot. I will definitely do some bonus episodes where I include other well known reconstructions for you guys to recreate and consider.
Here's Links to the tools I'm using in this episode:
Barfly Copper Measuring Cup: amzn.to/2BA24Yk
Barfly “Fly” Stirring Spoon: amzn.to/2RZ9OKA
Barfly Stirring Spoon: amzn.to/2Oy65VX
Barfly Vintage Style Spring Strainer: amzn.to/2RvwyF2
Cocktail Kingdom Mixing Glass: amzn.to/2FiIlRX
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Original Specs:
2oz (60ml) Rye
.5oz (15ml) Amer Picon
.25oz (7.5ml) Maraschino
.25oz (7.5ml) Dry Vermouth
Death & Co. Specs:
2oz (60ml) Bonded Rye Whiskey
.75oz (22.5ml) Dry Vermouth
.25oz (7.5ml) Amaro CioCiaro
1 tsp Maraschino Liqueur
I love how your videos are both informative and professional, but also kinda messy and laid back. It really captures the vibes of bartending
Thank you :)
Picon and other amers are common in certains regions of France because it's mixed with blond beer (or pils beer near Germany) to spice it up. Depending on individuals tastes, the "ideal" ratio is 4 or 5cl of amer for 1L of beer for a nice orange taste and a light bitterness that blend with the hoppy taste of the beer.
I never thinked about using it in a cocktail though, that's why I love your channel, always finding something new in the classics.
Wait what. I’m a student at Claremont McKenna who was totally inspired by your videos to get into bartending, have a full bar in the room now, and watch you legends every day. Uno Tre Otto is me and my friend’s favorite restaurant at school in the area so the crossover here is ridiculous, will have to bring it up next time there. Place is unreal. Way too hype, hope there a time you do an event there.
Original Brooklyn is one of my favorites!!! Please make a ‘Brooklyn Heights’!!
Firstly, super glad to finally see you doing a video on the Brooklyn. Secondly, according to the internet, the original recipe for Amer Picon was changed from the original spirt. The current version that you can get in Europe is said to have a lower ABV and is not the same. Have you tried using Golden Moon's Amer dit Picon, which is claimed to be an exact replica of the orginal Amer Picon, or Bigalle's China China Amer (both available in the US) or even the DIY Amer Boudreau formulation with Ramazzotti? The Brooklyn is one of the most interesting cocktails because of the obscurity of Amer Picon. It's be great to see other videos using different Amer Picon subs.
Hi Leandro, I have just rewatched this video, because this morning I got an A4 size alphabetical notebook to transcribe my 3 notebooks into. In notebook 1 from 2020 and the beginnings of my cocktail making, I had noted this Brooklyn recipe without knowing all the ingredients. Now having rewatched, and set to purchase a bottle of Amer Picon in London at the end of the month, I shall then be able to make the European version. I am so pleased the videos stay available.
Nick from York
No problem! Thanks for the continued support Nick from York!
(That almost rhymes)
Great Video. An excellent sub for Amer Picon as a 1:1 replacement is Bigallet China-China Liqueur (40%ABV) closer to the Original Amer Picon that was closer to 39% ABV. Almost the same bitter as the original/classic, but I find Bigallet to be a far superior amer to the current Amer Picon. Especially for the classic cocktails (pre 1970) that call for Amer Picon. The Bigallet can be found on many US online sites. If you end up filming the Bushwick or the Liberal try a side by side Amer Picon vs Bigallet, I think you may agree.
In my quest to recreate the "Liberal" I'd been served at Attaboy, I read up on Amer Picon alternatives, and I, too, arrived at China-China. I was actually planning to ask Leandro if he'd tried it, since he spoke so highly of Amaro CioCiaro in a previous video. Now I'm curious to give that a try as well.
@@skmdc17 Ya quickly looked for Amaro CioCiaro but can't locate it locally. Will search abroad, but China-China is so good I may stick to it.
@@stephane.foisy.186 It would stand to reason that the China-China, being made in France, would be a closer representation of the original Amer Picon recipe, than the Italian-made CioCiaro, which is also considerably lower in proof (60) than the original, unlike China-China.
I went down the wine rabbit hole about 15 years ago, and I came up for air about 3 years ago. I got burned out. I’ve found my new rabbit hole here.
Same here, used to be big on wine, but lost all interest now that I found this.
A mixologist at his best! Excellent work Mr. Leandro! Keep them coming!
Thanks
My favourite Manhattan variation.
Just for amer picon sub, you are my hero. So many of my vintage books call for it!
Ooh look at me I'm a fancy bartender I can stir 2 drinks at once ;)
Amer picon is available in Australia from Nick’s Wine merchants. They do free delivery for orders over $200
Amaro CioCiaro is the way to go for the closest recreation of the Brooklyn.
Torani makes an inexpensive US legal Amer, but some say that it is not as good or as close to the real deal as it should be.
Other alternative specs (if you can't find Amaro CioCiaro) are two vaguely similar Italian liqueurs: Amaro Nonino and Ramazotti Amaro.
If you are a sucker for vintage era bottles, Amaro Nonino is pretty neat looking on the shelf and very classy art nouveau. I'm kind of a fan of Nonino's amaro since it is so unique within the herbal liquors (it is grapa based).... but for the most authentic Brooklyns experience go with Amaro CioCiaro.
It should be said that "amaro" (meaning bitter) is a broad term so there is a huge range of flavors and bases in the category. Technically Cynar is an amaro and it is from artichokes. So, one can't just substitute anything that says "Amaro" on the label and expect it to make a Brooklyn.
If Picon is so "orange-forward," would it make sense to 'orange-up' another amaro? I have Ramazzotti, Aperol, and Ango orange bitters.
I love you style you make cocktails people will actually DRINK!! Not the colorful sweet Krazy drink's as a bartender you'll Never make. Thanks 😎,🍷🍸
Leandro, in your next video I want to see you do that Jacob A. Grohusko pose haha
Your double stirring is on point my man! Smooth! My weaker hand keeps dropping out of rhythm while doing this
Really enjoy your youtube presence. Particularly like your commentary and your take on each cocktail. I am particularly interested in the history aspects, but also your take on the cocktail compared to other recipes of the in books etc.
Just did the Brooklyn using your recipe and using Amer Boudreaux that I have prepared from Jamie Boudreaux. It is a very nice cocktail, although I have never tasted Amer Picon. Have you made Amer Boudreaux or have any comments on its faithfulness to Picon?
Anyhow, keep up the great work and know it is appreciated.
I would be interested on your take on the Oriental Cocktail and the James Joyce.
Rick Wood
I've tasted it mixed with amaro nonino instead of the amer picon. It's mighty tasty.
Meanwhile in New Zealand even getting rye whiskey is a difficult and expensive exercise.
Also, I'd be keen to see how long your ice tapper lasts. Mine was in pieces within three months. I now use the back of a heavy desert spoon. It really does the trick.
James Burtton spoons are better, I have had that tapper for two years but it sucks I use a heavy bar spoon usually
Just a note about the Vermouth to use here, from David Wondrich’s book Imbibe on the Brooklyn: “Grohusko’s original, with its Italian vermouth, is far better than the version that has come down to us, which uses French vermouth, something that experts at the time felt mixed poorly with whiskey. They were right.”
Found this online, may work...*Amer Picon: Because it’s not available in the U.S., as a substitute, combine 2 parts Ramazzotti amaro, 2 parts dry curaçao and 1 part gentian liqueur in an airtight bottle and shake. Refrigerate until ready to use.
Now we need a Staten Island and Queens cocktail to complete five boozy boroughs
How long does Amer Picon keep? I'm contemplating on buying it from Whiskey Exchange.
What's your favorite Amaro (if you had to pick) ?
Golden Moon distillery out of Colorado makes an Amer Dit Picon, is that close to the european Amer Picon?
rockthebuilder not sure, I haven’t tasted it but I will find it and taste it and I’ll let ya know.
The Educated Barfly that would be awesome!
The Golden Moon version is a recreation of the original recipe. The French Amer Picon changed its recipe lowering the ABV and tinkering with its bitterness so if you have a bottle from France even that isn’t the same as the original. The Golden Moon Amer dit Picon is worth seeking out.
@@jimfererro1493 This is very interesting!
Oh my gosh the Amer Dit Picon was available this morning and now its not! Educated Barfly, have you gotten big enough to cause a scarcity effect?
Am still waitin
Your wait is almost over!
Where do you get Picon in the US?
Funny how a cocktail named after Brooklyn has an ingredient you can’t easily get in the U.S.
I've been making Brooklyn's but I don't have any of the amaros, I have been using bitters I use half angostura half peychaud, I cheat and increase the amount of Luxardo.
Looking for Amaro Picon and Brooklyn recipes, I found a recipe that uses a California one TORANI AMER, have you tried it Leandro?
Yeah torani amer makes a great Brooklyn also I’ll post an epsiode soon on how to make your own picon
CioCiaro is a superior alternative, albeit more expensive here in Oregon.
The Educated Barfly that’d be awesome!
I make my own Picon
we're going to do a video about that. how do you make yours?
4 cups of ramazzotti
2 cups Cointreau
2 cups orange bitters
Cover and refrigerate for a week
Strain and keep refrigerated
Orange bitters:
2 cups of 100 proof vodka
10 orange peels
Steep for 48 hours
If you guys do a video give me a shout! :-)
That is a big spoon..
The spoon he used on the original recipe had "spoon envy".
I‘ve noticed that your videos are considerably more quiet than the average video on youtube..i think you could easily turn it up a notch
Plenty loud honestly.
basil tschudi What do you want? Music in the background, him shouting and spilling liquor all over the place?
@Hasil Atkins exactly
I'm not sure if Leandro's soothing, dulcet tones would greatly be improved be him screaming HI GUYZ ITS ME LEANDRO! SMASH THAT LIKE BUTTON! HIT SUBSCRIBE!
Small problem, a cash economy, or the soft science of economics did not yet exist
dude put the ice in a clean ziplock bag and then crack. keeps things a lot cleaner.