How to make:

STIR all ingredients with ice and strain into chilled glass filled with crushed ice.

Review:

Liquorice and subtle aniseed from the anisette emerge through the vermouth's herbal notes.

Variant:

Montana (Harry Johnson, 1900) with sloe gin, 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 Charles S. Mahoney's 1905 The Hoffman House Bartender's Guide

Montana Cocktail
(Use a large bar glass.)
Three-quarters full of shaved ice.
Two dashes Anisette.
Two dashes bitters.
One-half wine-glass French Vermouth.
Stir with spoon, strain in cocktail glass, and serve, after squeezing piece of lemon peel on top.

Charles S. Mahoney, The Hoffman House Bartender's Guide, 1905

Nutrition:

One serving of Montana (Hoffman House, 1905) contains 88 calories