The Brooklyn cocktail, blending rye whiskey, dry vermouth, maraschino liqueur, and Amer Picon, showcases the intricate balance of sweetness and bitterness, embodying pre-Prohibition craftsmanship.
Although often attributed to Maurice Hegeman, the Brooklyn cocktail was more accurately crafted by bartender Jacob Grohusko, who aimed to ride the wave of borough-inspired drinks during the early 1900s.
After Prohibition, the Brooklyn cocktail faded into obscurity due to the difficulty in sourcing Amer Picon, but it resurfaced in the 2000s amid the craft cocktail resurgence.
The Brooklyn cocktail's complexity and spirit-forward nature not only highlight its roots but also served as an inspiration for new drinks named after Brooklyn neighborhoods, showcasing its lasting influence.
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