1 1/2 fl oz | Rémy Martin V.S.O.P. cognac |
1 1/2 fl oz | Strucchi Rosso Vermouth |
1/12 fl oz | Gomme syrup |
3 dash | Angostura Aromatic Bitters |
1/2 fl oz | Thomas Henry Soda Water (chilled) |
Read about cocktail measures and measuring.
Garnish:
Lemon zest twist
How to make:
STIR first 4 ingredients with ice and strain into chilled glass. TOP with soda.
Allergens:
Recipe contains the following allergens:
- Strucchi Rosso Vermouth – Sulphur Dioxide/Sulphites
AKA:
New Orleans Manhattan
Strength & taste guide:
Review:
Old-school, but approachably so. Dry and herbal. A great apéritif.
Variant:
History:
This recipe is faithful to the first known reference to this cocktail in George J. Kappeler's 1895 Modern American Drinks – How to Mix and Serve All Kinds of Cups and Drinks.
In his 1931 book Old Waldorf Bar Days, Albert Stevens Crockett notes of this drink, "Named after a school for young men, whose site is contiguous to the Charles River, in a suburb of Boston. Alumni who drunk it sometimes lost the 'Harvard accent'."
Harvard Cocktail.
George J. Kappeler, 1895
One dash gum-syrup, three dashes Angostura bitters, half-jigger Italian vermouth, half-jigger brandy in half a mixing-glass of fine ice. Mix, strain into cocktail-glass, fill up with seltzer.
Nutrition:
One serving of Harvard contains 171 calories.
Alcohol content:
- 1.4 standard drinks
- 18.6% alc./vol. (37.2° proof)
- 20.2 grams of pure alcohol
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