(I know he probably gave up the booze a long time before his death, but we bring this cocktail to you this week in honor of that wicked city where Adam Yauch comes from, and where they will be celebrating MCA Day tomorrow, Aug 8.  We do all we can to spin Paul’s Boutique at least once a week around here.  It still makes me sad to think he’s gone.  As I said, I doubt he did much drinking in his last years, but to that leather jacket, beer-can-smashing MCA, this cocktail goes out to you, wherever you are. – FATS)

The Brooklyn may be less well-known that its neighbor, but it’s equally delicious. The maraschino liqueur (we recommend Luxardo) adds a rich sweetness, which compensates for the fact that dry rather than sweet vermouth is used. You may have trouble tracking down Amer Picon, a French version of Amaro, an apertif most commonly made in Italy. Amer Picon is difficult to find in the United States, but an Italian Amaro such as Ramazzotti will substitute quite well. Or, you can skate by with a few dashes of bitters.


cocktail strainer


  • 2 ounces rye or other whiskey
  • 1 ounce dry vermouth
  • 1/4 ounce maraschino liqueur
  • 1/4 ounce Amer Picon, or a few dashes Angostura or orange bitters


  1. Combine ingredients with ice and stir until well-chilled. Strain into a chilled cocktail glass.