Montana Club
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Montana Club
Serve in a Coupe glass
| 1 1⁄2 oz | Rémy Martin V.S.O.P. cognac |
| 1 1⁄2 oz | Strucchi Dry Vermouth |
| 1⁄6 oz | Anisette liqueur |
| 2 dash | Angostura Aromatic Bitters |
| 2 drop | Saline solution 4:1 (20g sea salt to 80g water) |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of skewered Fragata Green Olives.
- STIR all ingredients with ice.
- STRAIN into ice-filled glass.
- Garnish with skewered olives.
Allergens:
Recipe contains the following allergens:
- Dry vermouth - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
A spirit-forward cocktail that takes dilution well, so consider serving it in an old-fashioned glass over ice.
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 (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 J. A. Grohusko's 1908 Jack's Manual.
MONTANA CLUB COCKTAIL
J. A. Grohusko, Jack's Manual, 1908
Use large bar glass, half full of ice
2 dashes Angostura bitters
2 dashes Anisette
½ jigger Chappaz French Vermouth
½ jigger Californian brandy.
Stir with spoon; strain in cocktail glass, put in olive and serve.
Nutrition:
One serving of Montana Club contains 172 calories
Alcohol content:
- 1.6 standard drinks
- 22.74% alc./vol. (22.74° proof)
- 21.8 grams of pure alcohol
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.
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