Photographed in an UB Retro Coupe 1910
1 1⁄2 oz | Rémy Martin V.S.O.P. cognac |
1 oz | Strucchi Dry Vermouth |
1 oz | Cockburn's Ruby Soho Port |
Recipe contains the following allergens:
Ruby port adds fruitiness to this dry, brandy-laced late-night sipper.
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.
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
Albert Stevens Crockett, Old Waldorf Astoria Bar Days, 1931
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
This three equal parts recipe is repeated in Hyman Gale and Gerald F. Marco's 1938 book The How and When.
MONTANA
Hyman Gale and Gerald F. Marco, The How and When, 1938
⅓ Brandy
⅓ French Vermouth
⅓ Port Wine
Stir well
Strain in Cocktail Glass
MONTANA
David A. Embury, The Fine Art of Mixing Drinks, 1948
1 part French Vermouth
1 part Port Wine
4 parts Cognac
Stir with large cubes of ice.
One serving of Montana (Albert Stevens Crockett, 1931) contains 183 calories
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
Join the discussion
Showing 1 comment for Montana (Albert Stevens Crockett, 1931).
See discussion in the Forum