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Mountain Cocktail
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Mountain Cocktail
Serve in a Coupe glass
| 1 1⁄2 oz | Bourbon whiskey |
| 1⁄2 oz | Strucchi Dry Vermouth |
| 1⁄2 oz | Strucchi Rosso Vermouth |
| 1⁄2 oz | Lemon juice (freshly squeezed) |
| 1⁄2 oz | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Egg white replacement (vegan) |
| 6 drop | Bob's Abbotts bitters optional |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of skewered Luxardo Maraschino Cherry.
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice).
- FINE STRAIN into chilled glass.
- Garnish with skewered cherry.
Allergens:
Recipe contains the following allergens:
- Dry vermouth, Rosso/rouge/sweet vermouth (di Torino) - Sulphur Dioxide/Sulphites
- Egg white (pasteurised) - Eggs
Review:
Bone dry - I prefer with the addition of half spoon sugar syrup.
History:
This vintage cocktail is thought to have been originally made at New York's Hoffman House and a recipe for the Mountain Cocktail appears in Charles S. Mahoney's 1905 The Hoffman House Bartender's Guide.
Mountain Cocktail.
Charles S. Mahoney, 1905
Large whiskey glass full of whiskey, little shaved ice, six dashes Tonka bitters, five dashes of lemon syrup, six dashes of sugar syrup, five dashes of Vermouth, white of a beaten egg, one cherry; strain in cocktail glass.
Nutrition:
One serving of Mountain Cocktail contains 162 calories
Alcohol content:
- 1.3 standard drinks
- 17.77% alc./vol. (17.77° proof)
- 18.7 grams of pure alcohol
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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