Brooklyn Cocktail

Jack's Manual by J. A. Grohusko (1908, p.26) — Grohusko 1908

1. Stir the Picon bitters, maraschino, rye whiskey, and sweet vermouth over ice.
2. Strain and serve.

Ice: Ice

Nose

Rye, bitter orange, and cherry rise together.

Palate

This is exactly the kind of named branch that matters later, because it keeps the Manhattan line open to bitter-cordial and maraschino refinements instead of only dryness adjustments.

Finish

The finish is dry, bitter-cherry, and spicy.

Summary

A Picon-and-maraschino Manhattan cousin from the city-branch line.

Jack's Manual by J. A. Grohusko (1908, p.26) — Grohusko 1908

1. Stir the Amer Picon, Maraschino, rye whiskey, and vermouth over ice.
2. Strain and serve.

Ice: Ice

Nose

Bitter orange and rye rise from the glass.

Palate

This is a particularly important addition because it shows the city-cocktail line branching away from Manhattan toward bitter-orange and Maraschino complexity.

Finish

The finish is bittersweet, herbal, and warming.

Summary

An early Brooklyn showing the city-cocktail branch widening beyond Manhattan.

Jack's Manual by J. A. Grohusko (1910, p.39)

1. Stir the Amer Picon, maraschino, rye whiskey, and Italian vermouth with ice.
2. Strain and serve.

Ice: Ice

Straub's Manual of Mixed Drinks by Jacques Straub (1913, p.18) — Straub 1913

1. Stir.
2. Serve in a cocktail glass.

This is one of Straub's most important pre-war markers because it preserves the rye-French-vermouth branch that sits beside, rather than inside, the Manhattan line.

Cocktails (Metropolitan Club Washington DC) by Metropolitan Club, Washington, D.C. (1920) — Metropolitan Club standard cocktail

1. Frappe with lemon peel.

Garnish: Lemon peel

Ice: Ice

L'Art du Shaker by Dominique Migliorero (1925, p.15)

1. Stir cold and serve in a cocktail glass.