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Montana (Albert Stevens Crockett, 1931)

Name: Montana (Albert Stevens Crockett, 1931)
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Cognac (brandy); 30 ml Dry vermouth; 30 ml Ruby port

Difford’s Guide

Discerning Drinkers (12)

Montana (Albert Stevens Crockett, 1931) image

Measurements in:

Serves:

Keep screen awake

Ingredients
1 1/2 fl oz	Cognac (brandy)
1 fl oz	Strucchi Dry Vermouth
1 fl oz	Cockburn's Ruby Soho Port

How to make

Glass

Photographed in an UB Retro Coupe 1910

Prepare

Select and pre-chill a COUPE GLASS.
Prepare garnish of lemon zest twist.

Method

STIR all ingredients with ice.
FINE STRAIN into chilled glass.

Garnish

EXPRESS lemon zest twist over the cocktail and use as garnish.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Montana (Albert Stevens Crockett, 1931) contains 183 calories

Alcohol content:

1.6 standard drinks
21.82% alc./vol. (43.64° proof)
23 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Dry vermouth, Ruby port — Sulphur Dioxide/Sulphites

History

Adapted from an equal parts recipe in Albert Stevens Crockett's 1931 book Old Waldorf Astoria Bar Days with a higher proportion of brandy influenced by the Montana recipe in David A. Embury's 1948 The Fine Art of Mixing Drinks.

MONTANA
A compliment to the field of operations of many early patrons of the Bar.
One-third Brandy
One-third French Vermuth
One-third Port Wine
Stir; strain
Albert Stevens Crockett, Old Waldorf Astoria Bar Days, 1931

This three equal parts recipe is repeated in Hyman Gale and Gerald F. Marco's 1938 book The How and When.

MONTANA
⅓ Brandy
⅓ French Vermouth
⅓ Port Wine
Stir well
Strain in Cocktail Glass
Hyman Gale and Gerald F. Marco, The How and When, 1938

MONTANA
1 part French Vermouth
1 part Port Wine
4 parts Cognac
Stir with large cubes of ice.
David A. Embury, The Fine Art of Mixing Drinks, 1948

Review

Ruby port adds fruitiness to this dry, brandy-laced late-night sipper.

Variations/similar cocktails

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 (Jacques Straub, 1913) with brandy, dry vermouth, ruby port, anisette and aromatic bitters.
Montana Club Martini with Old Tom gin, rosso vermouth and orange bitters.

Gallery

Montana (Albert Stevens Crockett, 1931) lifestyle image

Comments & Discussion

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Antony Johnston 40w

It just didn't do anything for me. I would rather drink any of the component parts individually than this - it felt like a watered down version of the ingredients, rather than the sum of its parts. This was despite using absolutely fresh ice, so I'm confident I didn't dilute it further than intended. I also used freshly opened ruby port specifically - no substitutes whatsoever.

Darren Companion 2y

We used a tawny port instead which seemed to create a light and balanced cocktail. Much lighter tasting than we anticipated, but still a good, solid evening drink.