Garnish:
Lemon zest twist
How to make:
STIR first 4 ingredients with ice and strain into chilled glass. TOP with a splash of soda.
| 1 1/2 fl oz | Rémy Martin 1738 Cognac |
| 1 1/2 fl oz | Rosso/rouge (sweet) vermouth |
| 1/12 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°brix) |
| 3 dash | Angostura Aromatic Bitters |
| 1/2 fl oz | Thomas Henry Soda Water |
Read about cocktail measures and measuring.
AKA:
New Orleans Manhattan
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.
Alcohol content:
- 1.5 standard drinks
- 19.67% alc./vol. (39.34° proof)
- 21.3 grams of pure alcohol
Join the Discussion
... comment(s) for Harvard
You must log in to your account to make a comment.