Montana (Albert Stevens Crockett, 1931)

Review:

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

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 (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.

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

Nutrition:

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