Been flippin' between Sapphire martinis and Manhattans... absolutely can't wait to try this. Really like the less sweet aspect of this cocktail. Thanks as always for what you do!
Grappled with Picon in my first bar because I couldn't find a solid classic to use it in, but the Brooklyn was the first one I discovered that blew customers away! Great video as always!
Made my first Brooklyn! Couldn't find Amer Picon around here, but tried China China as a substitute. It was great and this recipe is fantastic! Looking forward to making them for friends.
This is a new cocktail for me to try, and I am intrigued because I typically prefer less sweet drinks yet a Manhattan has long stood out as my go-to favorite. So, I’m excited to give the Brooklyn a whirl.
Black Manhattan is my favorite. 2 oz. Rye (I like Rittenhouse) 1 oz. Averna 2 drops of Ango bitters Stirred and strained in a coupe with a sunken luxardo cherry
Ok! So I love this channel and watch it incessantly, now that’s out of the way! This looks like it can be my new favorite cocktail now I have to find Amer Picon. I love me a Manhattan just the most simple a delicious cocktail, just so amazing to me that most bars around here screw it up so badly.
Cara, I made Brooklyn cocktails for friends last week and I watched your video again a few times to make sure I was doing it right!!! I did have to go to a video to see how to make a variation on Amer Picon, and it was very successful (yay!!!) because in Vancouver and anywhere in Canada, we don't have Amer Picon. On my next trip to Paris (about 6-months away) I am going to definitely bring back a couple of bottles!!! It sounds wonderful!! I did use Bulleit Rye last week - I love it - and I also love LOT 40 Rye - made in Canada - damn it's delicious. Have you had an opportunity to try LOT 40? Steve the Bartender was able to get so it must be possible to access in Australia. This is a stellar, delicious, outstanding cocktail and my guests adored it!! Love your knowledge and video presentation. This is such a fabulous Manhattan variation!!! I am love the Toronto!!! Oh wow it's amazing. I could go for one now!! Lol!! Cheers Cara!! 🙂
I love Manhattans (Vieux Carre is my favorite). I live in an alcohol desert (plenty of Bud Light and Capt Morgan) so, if you could suggest alternatives when appropriate. I will never find Picon and I only know one liquor store 1 1/2 hours away where I can sometimes find Cocchi for my other Manhattans.. Also, no ordering liquor online in Ohio.
Ah dang that’s tricky! Are there any amaros you can find? Maybe try a Boulevardier instead if you can get Campari, or Montenegro would definitely work.
Absolutely, so you want a rye for this one as it is dryer and spicier- it’s easy to remember in the Manhattan family because they’re all named after places in New York, and New York has historically been much more fond of rye than bourbon! If you want to give yourself a treat, Hudson Manhattan Rye was one of the first ‘craft’ ryes I came across and it’s still delicious, whether to mix or sip. Michters is another favourite for me, they do tend to be quite punchy spirits though so you may have to rebalance slightly so that the other ingredients don’t get overwhelmed. Knob Creek is also very widely available and very tasty, a little sweeter than Bulleit but great quality for the price point.
Thank you, it’s a good suggestion and we’re trying to do that a bit more. If there are any you have in mind let me know and I’ll pin a comment on that video for you!
@@BehindtheBar sorry, I'm finding I just don't like vermouth! I think we're going to have a taste testing in the near future at our Friday night social distancing cocktail party. I will refer back to your video on vermouths! And, I LOVE whiskey sours! Thanks!!!!
I’d still try and use another Amaro as well as you need the bitter-sweetness, rather than just straight bitters (just use them to introduce the orange note). Do you have Averna, Montenegro or anything? Or even do a dash of sweet vermouth as well as the dry and the orange bitters 😊. Hope that helps!
@@BehindtheBar I looked online for liqueurs in that classification and one web page includes Aperol and Campari, which I have-- are they sweet enough? because they sure don't taste it!
I think my favourite Manhattan variation would have to be the Rob Roy. That said, I haven't tried this one yet so I'll definitely have to give it a crack.
Evolve in Hobart servers something called the Green Hook, which is essentially a Red Hook with a dash of Laphroaig (though the actual proportions are *very* finicky). Easily the best Manhattan variant I've had.
I made something similar to a Martinez but with bourbon and called it a Brooklyn, it was really good though. Is there any suitable substitute for Amer Picon? I don't think it's available in the US, cheers Cara!
That sounds delicious, love a Martinez! Honestly there’s kind of not, that’s why a Brooklyn is such a treat. The closest is either Montenegro or Nonino I reckon!
Been loving your videos! This is one of my favorite cocktails at bars (who have the resources to sneak in Amer Picon). In the states, we can’t get Amer Picon easily for our hime bars. Can you recommend a substitute and/or custom formulation to replicate Amer Picon?
Thanks Stephen! I know, it’s a tricky one in Australia as well- I’m just lucky my local cocktail bar is one of the best haha, and had a sneaky bottle on hand. The closest are amari which are more widely available are probably Nonino, Montenegro or Ramazzotti. My personal favourite of those is the Nonino because it still has a lovely orange note, but it’s definitely a bit lighter and sweeter than Picon. None have that awesome burnt orange peel note, and I’ve never found anything else that replicated it, so honestly I tend to save ordering a Brooklyn until I’m in a bar that has Picon and I know will make it well- that way it’s a rare treat!
Thanks, Cara! You’ve inspired me to play around with using grilled orange wheels in some whiskey cocktails. I’ll let you know how my (miss)adventures go!
Cocktail bitters are different from this style of bitter as you only use them in dashes… you could definitely use them to add that orange flavour but you’d still need something else a little bitter I’d say- Montenegro or something would be a good substitute!
It sure is! It’s a Manhattan made with Scottish whisky (named after Rob Roy MacGregor, a Scottish freedom fighter 🏴). I also love a Bobby Burns, which is a Rob Roy with a little Benedictine in it.
What do you consider the quintessential Rob Roy and Bobby Burns? Too, would an Islay whisky be too much in these cocktails? I have Talisker, Laphroaig, and Ardbeg and love them neat, but have only had them in your penicillin recipe.
It is what makes this drink special, Picon can be very elusive! Amaro Nonino is provably the closest although much sweeter- maybe add 5ml Averna to balance out 😊
@@MrIke86 Ciociaro is probably my favorite (and one of the cheapest) amari that I've tried so far. It is very orangey, so it seems like it would fit. (I've never tried Amer Picon, being in the States.)
Orange bitters tend to be a bit more floral rather than the burnt orange you get from Picon- another amaro like Montenegro or Nonino would be ideal, otherwise try a couple of dashes of orange bitters and a couple of dashes of Angostura if you have them and should get you in the right ball park!
Been flippin' between Sapphire martinis and Manhattans... absolutely can't wait to try this. Really like the less sweet aspect of this cocktail. Thanks as always for what you do!
"rub the garnish along the stem and the outside of the glass"- excellent idea!
Grappled with Picon in my first bar because I couldn't find a solid classic to use it in, but the Brooklyn was the first one I discovered that blew customers away! Great video as always!
Classy cocktail and presentation! Really liked it.
Thank you kindly!
I really enjoy your videos! I enjoy variations of different cocktails. I do more whiskey drinks myself but I enjoy trying other things. Great content!
Thanks pal!
Thanks for doing this one! Had a Brooklyn recently and have been looking forward to making one at home. I'll use this as a guide.
Definitely got to try this one. Cheers!
100%!
Can’t wait to try this!
Made my first Brooklyn! Couldn't find Amer Picon around here, but tried China China as a substitute. It was great and this recipe is fantastic! Looking forward to making them for friends.
So glad you enjoyed!
This is a new cocktail for me to try, and I am intrigued because I typically prefer less sweet drinks yet a Manhattan has long stood out as
my go-to favorite. So, I’m excited to give the Brooklyn a whirl.
I reckon you’ll love it in that case!
So good. Has become my fav. Again, made this after seeing your guys vid.👍🏼👍🏼
Black Manhattan is my favorite.
2 oz. Rye (I like Rittenhouse)
1 oz. Averna
2 drops of Ango bitters
Stirred and strained in a coupe with a sunken luxardo cherry
This is one of our regulars’ favourites!
Just invested in a bottle of Rittenhouse. Impatient.
Been watching a lot of your videos the last week! +100 on the reusable straws for tasting!
I like the point about bitters compared to Amaros . Nice video .
Yummy yummy! Thanks going to Practice these so that when Covid ends I can have a great cocktail party! Thanks so much
🥳
Funny watching your video as it's dated 1/20/21, while it's only 8:09pm MST 1/19/21 in the US where I'm watching this!!!:-)
Some pretty crazy time differences with Australia!
Oooo can’t wait to try this!
I will be giving this a try
So you're absolutely right, I'm from Brooklyn and we're definitely not as sweet as The Manhattan!
😂
100% true. We’re also less classy and more fun. If Manhattan is Edinburgh, then we’re certainly Glasgow.
Made it tonight...sort of! I used Nonino and Cocchi Americano instead of Amer and vermouth. Very tasty!
Ok! So I love this channel and watch it incessantly, now that’s out of the way! This looks like it can be my new favorite cocktail now I have to find Amer Picon. I love me a Manhattan just the most simple a delicious cocktail, just so amazing to me that most bars around here screw it up so badly.
I WILL be making one of these, by the end of the month.
Not a lot of cocktails calling for Amer Picon. Have you explored the Picon Punch, a staple cocktail of the American West, particularly rural Nevada?
I have! Definitely ripe for a video
Cara, I made Brooklyn cocktails for friends last week and I watched your video again a few times to make sure I was doing it right!!! I did have to go to a video to see how to make a variation on Amer Picon, and it was very successful (yay!!!) because in Vancouver and anywhere in Canada, we don't have Amer Picon. On my next trip to Paris (about 6-months away) I am going to definitely bring back a couple of bottles!!! It sounds wonderful!! I did use Bulleit Rye last week - I love it - and I also love LOT 40 Rye - made in Canada - damn it's delicious. Have you had an opportunity to try LOT 40? Steve the Bartender was able to get so it must be possible to access in Australia. This is a stellar, delicious, outstanding cocktail and my guests adored it!! Love your knowledge and video presentation. This is such a fabulous Manhattan variation!!! I am love the Toronto!!! Oh wow it's amazing. I could go for one now!! Lol!! Cheers Cara!! 🙂
So glad they enjoyed it! Lot 40 is very delicious 😋
@@BehindtheBar They sure did!! Yes I also love Lot 40 - sooo delicious!! 🙂
I love Manhattans (Vieux Carre is my favorite). I live in an alcohol desert (plenty of Bud Light and Capt Morgan) so, if you could suggest alternatives when appropriate. I will never find Picon and I only know one liquor store 1 1/2 hours away where I can sometimes find Cocchi for my other Manhattans.. Also, no ordering liquor online in Ohio.
Ah dang that’s tricky! Are there any amaros you can find? Maybe try a Boulevardier instead if you can get Campari, or Montenegro would definitely work.
@@BehindtheBar I do have Nonino and Aperol. Campari is available, although I am not a fan. I'll look for Montenegro. Thank you.
Hmm as always lovely presentation - one thought ... could you recomend another burbon? Not fond of the bulleit .... Thanks.
Absolutely, so you want a rye for this one as it is dryer and spicier- it’s easy to remember in the Manhattan family because they’re all named after places in New York, and New York has historically been much more fond of rye than bourbon! If you want to give yourself a treat, Hudson Manhattan Rye was one of the first ‘craft’ ryes I came across and it’s still delicious, whether to mix or sip. Michters is another favourite for me, they do tend to be quite punchy spirits though so you may have to rebalance slightly so that the other ingredients don’t get overwhelmed. Knob Creek is also very widely available and very tasty, a little sweeter than Bulleit but great quality for the price point.
Michters Rye
Rittenhouse Rye.
Love your video! I wanted to try this cocktail but i don't have amer picon so I've tried it with jagermeister instead and it was... Ok
Always good to give it a go but yeah, Jäegermeister would definitely make it pretty different! Unfortunately Picon is so hard to find 😢
To avoid acquiring another bottle, I’ve used angostura instead of Amaro and it is an acceptable substitute
Perhaps note in the Comments section of Other videos, some substitutions for ingredients not commonly available in supermarkets. Or not necessary ?
Thank you, it’s a good suggestion and we’re trying to do that a bit more. If there are any you have in mind let me know and I’ll pin a comment on that video for you!
What's the "opposite" of a Manhattan, ie, something with a corn/wheat bourbon and none of that yucky vermouth? Thanks!
As much as hearing vermouth called yucky hurts my heart haha I’d love to help! What about just a straight whiskey sour?
@@BehindtheBar sorry, I'm finding I just don't like vermouth! I think we're going to have a taste testing in the near future at our Friday night social distancing cocktail party. I will refer back to your video on vermouths!
And, I LOVE whiskey sours!
Thanks!!!!
Can I use 4 or 5 dashes of orange bitters to avoid buying a bottle of Picon which I'd only use in this one drink?
I’d still try and use another Amaro as well as you need the bitter-sweetness, rather than just straight bitters (just use them to introduce the orange note). Do you have Averna, Montenegro or anything? Or even do a dash of sweet vermouth as well as the dry and the orange bitters 😊. Hope that helps!
@@BehindtheBar I looked online for liqueurs in that classification and one web page includes Aperol and Campari, which I have-- are they sweet enough? because they sure don't taste it!
I think my favourite Manhattan variation would have to be the Rob Roy. That said, I haven't tried this one yet so I'll definitely have to give it a crack.
let me know what you think!
Great video! Would love to see a Red Hook
Maybe I have to do a one on all the popular Manhattan variations...
@@BehindtheBar that sounds even better! :)
Evolve in Hobart servers something called the Green Hook, which is essentially a Red Hook with a dash of Laphroaig (though the actual proportions are *very* finicky). Easily the best Manhattan variant I've had.
I wonder if the rest of New York City is represented, Queens, The Bronx and Harlem, hmm, will have to research it, Been there, Love you New York City!
I made something similar to a Martinez but with bourbon and called it a Brooklyn, it was really good though. Is there any suitable substitute for Amer Picon? I don't think it's available in the US, cheers Cara!
That sounds delicious, love a Martinez! Honestly there’s kind of not, that’s why a Brooklyn is such a treat. The closest is either Montenegro or Nonino I reckon!
Been loving your videos! This is one of my favorite cocktails at bars (who have the resources to sneak in Amer Picon). In the states, we can’t get Amer Picon easily for our hime bars. Can you recommend a substitute and/or custom formulation to replicate Amer Picon?
Thanks Stephen! I know, it’s a tricky one in Australia as well- I’m just lucky my local cocktail bar is one of the best haha, and had a sneaky bottle on hand. The closest are amari which are more widely available are probably Nonino, Montenegro or Ramazzotti. My personal favourite of those is the Nonino because it still has a lovely orange note, but it’s definitely a bit lighter and sweeter than Picon. None have that awesome burnt orange peel note, and I’ve never found anything else that replicated it, so honestly I tend to save ordering a Brooklyn until I’m in a bar that has Picon and I know will make it well- that way it’s a rare treat!
Maybe you’ll just have to take a trip to Europe and smuggle some back for your home bar!
Thanks, Cara! You’ve inspired me to play around with using grilled orange wheels in some whiskey cocktails. I’ll let you know how my (miss)adventures go!
Should be called a “French Manhattan” with all those French ingredients! “Cheers”!
Could you sub orange bitters for the amer picon?
Cocktail bitters are different from this style of bitter as you only use them in dashes… you could definitely use them to add that orange flavour but you’d still need something else a little bitter I’d say- Montenegro or something would be a good substitute!
This looks great! Isn’t the Rob Roy also a Manhattan variant?
It sure is! It’s a Manhattan made with Scottish whisky (named after Rob Roy MacGregor, a Scottish freedom fighter 🏴). I also love a Bobby Burns, which is a Rob Roy with a little Benedictine in it.
What do you consider the quintessential Rob Roy and Bobby Burns? Too, would an Islay whisky be too much in these cocktails? I have Talisker, Laphroaig, and Ardbeg and love them neat, but have only had them in your penicillin recipe.
If I can find the ingredients I will make it
Great laugh.
Can I sub the Amer Picon for another Amaro? I can’t find it in here...
It is what makes this drink special, Picon can be very elusive! Amaro Nonino is provably the closest although much sweeter- maybe add 5ml Averna to balance out 😊
@@BehindtheBar What about Cio Ciaro? I've tended to have luck with that.
Behind the Bar thanks! Gonna try it, have both Averna and Nonino at hand 😬
Rafael Nardi let me know how it does!
@@MrIke86 Ciociaro is probably my favorite (and one of the cheapest) amari that I've tried so far. It is very orangey, so it seems like it would fit. (I've never tried Amer Picon, being in the States.)
So if the dry vermouth was dropped would this be a Black Manhattan?
A Black Manhattan uses Averna so still a bit different!
If I can't find Picon, would orange bitters get me in the ballpark?
Orange bitters tend to be a bit more floral rather than the burnt orange you get from Picon- another amaro like Montenegro or Nonino would be ideal, otherwise try a couple of dashes of orange bitters and a couple of dashes of Angostura if you have them and should get you in the right ball park!
@@BehindtheBar sadly, I am very much at the beginning of my amari journey. I did try it with ango and orange, though, and it was tasty.
Oh good, I’m glad! And that’s not sad, think how much fun you’ll have along the way...haha
try torching the orange
I give up. Must have Luxardo. Be right back…..
Nope....you lost me at dry vermouth. Ill stick with "The" Manhattan
Fair enough pal!