JavaScript is not enabled!
For information on how to enable Javascript on your browser click here.

Harvard

Name: Harvard
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Cognac (brandy); 45 ml Rosso/sweet vermouth; 2.5 ml Gomme syrup; 3 dash Aromatic bitters; 15 ml Soda water

Difford’s Guide

Discerning Drinkers (50)

Measurements in:

Serves:

Keep screen awake

Ingredients
1 1/2 fl oz	Cognac (brandy)
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)

How to make

Glassware

Serve in a Coupe glass

Prepare

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

Method

STIR first 4 ingredients with ice.
STRAIN into chilled glass.
TOP with soda.

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 Harvard contains 176 calories

Alcohol content:

1.4 standard drinks
18.6% alc./vol. (37.21° proof)
20.2 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Rosso/rouge/sweet vermouth (di Torino) — Sulphur Dioxide/Sulphites

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.
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.
George J. Kappeler, 1895

Manhattan cocktail history

Review

Old-school, but approachably so. Dry and herbal. A great apéritif.

AKA: New Orleans Manhattan

Variations/similar cocktails

Delmonico

Gallery

Comments & Discussion

Please log in to make a comment

Robert Spain 7 months ago

A must try, in my opinion. It's delicious, only that it lacks of some complexity. It probably depends very much on the brandy used. I went form Xerez Gran Duque de Alba, which is good, but quite sweet. Maybe I should try with a better, drier one.

Chris Dimal 3 years ago

Pretty nice Manhattan variation, suited for wet palates like mine. Should be considered an anytime cocktail, as it can work both as an apéritif and digestif. Works for grape brandy, not just Cognac based on my experience.

View 2 comments and discussion

See more...

More cocktails by George Kappeler