Review:

Sloe gin shines in this cocktail, lifted by subtle aniseed and liquorice notes from a touch of anisette.

Variant:

Montana (Hoffman House, 1905) with dry vermouth, anisette and Boker's bitters.
Montana Club (J.A. Grohusko, 1908) with brandy, dry vermouth, anisette and aromatic bitters.
Montana (Jacques Straub, 1913) with brandy, dry vermouth, ruby port, anisette and aromatic bitters.
Montana (Albert Stevens Crockett, 1931) with brandy, dry vermouth and ruby port.
Montana Club Martini with Old Tom gin, rosso vermouth and orange bitters.

History:

Adapted from a recipe in Harry Johnson's 1900 Bartender's Manual

MONTANA COCKTAIL
(Use a large bar glass.)
¾ glass full of fine-shaved ice;
2 or 3 dashes of anisette;
2 or 3 dashes of bitters (Boker's genuine only);
½ wine glass of French vermouth;
½ wine glass of Sloe gin;
Stir up well with a spoon, strain into a cocktail glass; squeeze a piece of lemon peel on top and serve.

Harry Johnson, Bartender's Manual, 1900

This recipe for a Montana is replicated in Harry McElhone's 1922 Harry's ABC of Mixing Cocktails.

Nutrition:

One serving of Montana (Harry Johnson, 1900) contains 175 calories