The Brooklyn is probably my favorite Manhattan variation of all time
it's just got some beautiful complexity to it because of the different ingredients
that we're using but it's also a little bit of a drier more aperitifie style so
not quite as sweet as a traditional Manhattan and that's part of the reason
that it's really good fun drink to make.
It's definitely my favorite family of
drinks I just love them all, and the Brooklyn is probably my favorite of all
of them. So what's going in there?
So because it's a little bit more of a
drier and aperitifie style whiskey cocktail we're gonna use our
Bulleit rye which is a very high right content rice so it's basically the
driest and spiciest of the American whiskeys that we've talked about today
really nice light bright flavor profile so it's gonna work well with this cocktail.
We're gonna do 50 mils of that to start out with and next we are going
to go for 20 mils of dry vermouth. This is a French dry vermouth white wine
based aromatized wine and usually in a Manhattan you'd use a sweet vermouth
this one obviously doesn't have quite as much sugar in it so again lighter and
brighter. And we're gonna go 20 mils of this one. The next ingredient and this is what I
think really kind of makes this really interesting and complex cocktail is a
French bitters called Amer Picon so it's basically got all these kind of really
fun like sweet burnt orange flavors to it how would you describe it?
Well yeah, I mean burnt orange is definitely, definitely the go through there I think.
The traditional way to drink this in France is to just pour a shot of it into
a lager to sort of flavor that, but the main the main reason that we use it in in bars in
Australia is for this particular cocktail.
Yeah.
Just gonna do seven and a half mils, it is a pretty intense flavor and this is really gonna be the bitter
element of the drink as well.
So you're almost using it you know in small enough
quantities it's practically like using an actual bitters like
Angostura bitters or something you know it's just like a little little amount in
there to kind of highlight everything else that's going on.
Yeah exactly and when it comes to Amaro's you know things like Picon or the fernet that we use in
the Toronto they just they are still bitters that is not quite as
concentrated so rather than using dashes you're using five mils 10 mils 15 mils
but still not nearly as much as your kind of primary ingredients because
they're much more intense flavor. (Yeah) Lastly for a little bit of extra
sweetness and to add another layer of flavor into this drink we're gonna use
one of my favorite cocktail ingredients which is Luxardo maraschino and the cure
and again this is another quite intense flavor so we're just gonna do basically
a little bit more than a bar burn so maybe five or six mils. What kind of
garnish do you think we should use for this one would you like lemon twist or
in the orange twist? I think both is perfectly acceptable for this drink.
I like an orange.
You like an orange on this one? No worries. So we're gonna bring
out a little bit more that kind of like rich burnt orange character that we're
getting from the Picon (Yes) If you want something that's a little bit brighter
and fresher you can also absolutely go for a lemon twist and pink grapefruit
works really well with this drink.
Oh, yeah, okay.
So we're gonna give this one a stir
plenty of ice, unnecessarily long barspoon. Always key to good cocktail making. (laughs)
Because what's bartending if not a little bit of fun.
This is very true.
D'you care to get a taste?
I would love to.
Bangin'.
Good?
Yeah.
It's just obviously it's much juicier than a Manhattan
because you do have those kind of flavors so like the cherry and the the
cherry and the orange it's just like yeah kind of gets your whole mouth going.
Absolutely, but it's got that nice kind of light bitterness that makes you want
to keep going back for another sip. I think this is like absolutely one of the
most sessionable stirred down cocktails ever created, it's really good stuff (Yep)
Got our little chilled cocktail glass there. Pop this one in.
Give this orange a little twist over the top, get some of those oils out what. I often like to do with
garnishes like this is actually just rub them along the stem and the outside of
the glass so you end up with some of those oils on your fingers, helps it last
throughout the duration of the drink.
And there we go. There's a Brooklyn.
So now I know!
Ah, yeah, now you do! (laughs)
It's really great to hear from you and see
what you're enjoying so any comments and likes and shares are greatly appreciated.