Montana (Jacques Straub, 1913)

Review:

The influence of anisette is surprisingly subtle in this alternative to a Sweet Manhattan. If you want to make this a little drier, use a tawny rather than ruby port.

Variant:

Montana (Harry Johnson, 1900) with sloe gin, dry vermouth, anisette and Boker's bitters.
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 (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 Jacques Straub's 1913 Straub's Manual of Mixed Drinks. He repeats this recipe a year later in his book, simply named Drinks.

Montana Cocktail.
¼ jigger French vermouth.
½ jigger brandy.
2 dashes port wine.
2 dashes Angostura bitters.
2 dashes anisette. Shake well.

Jacques Straub, Straub's Manual of Mixed Drinks, 1913

This Montana recipe is also notably included in the Cuban 1930 Club de Cantineros Manual.

Montana Cocktail.
1/4 vermouth Francés.
1/2 cognac.
Gotas Angostura.
Gotas vina Oporto.
Gotas anisette. Bien batido.

Club de Cantineros de la Republica de Cuba, 1930

Nutrition:

One serving of Montana (Jacques Straub, 1913) contains 157 calories